Jamaican Oxtail with Broad Beans
World Cuisine Latin American Caribbean
This is a traditional Jamaican dish I was taught to cook by my grandmother.
Servings per recipe: 4
Calories per serving: 425
Preparation time: 30m
Total cooking time: 1h 15m
Ingredients:
- 1 pound beef oxtail, cut into pieces
- 1 large onion, chopped
- 1 green onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon minced fresh ginger root
- 1 scotch bonnet chile pepper, chopped
- 2 tablespoons soy sauce
- 1 sprig fresh thyme, chopped
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 1/2 cups water
- 1 cup canned fava beans, drained
- 1 teaspoon whole allspice berries
- 1 tablespoon cornstarch
- 2 tablespoons water
Directions:
- 1 Toss the oxtail with the onion, green onion, garlic, ginger, chile pepper, soy sauce, thyme, salt, and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Brown the oxtail in the skillet until browned all over, about 10 minutes. Place into a pressure cooker, and pour in 1 1/2 cup water. Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer's directions.
- 2 Add the fava beans and allspice berries, and bring to a simmer over medium-high heat. Dissolve the cornstarch in 2 tablespoons water, and stir into the simmering oxtail. Cook and stir a few minutes until the sauce has thickened, and the beans are tender.
Nutrion facts:
| Total Fat | 22.4g | 34% |
| Saturated Fat | 7.0g | |
| Cholesterol | 125mg | 42% |
| Sodium | 1089mg | 44% |
| Potassium | 302mg | 8% |
| Total Carbohydrates | 17.6g | 6% |
| Dietary Fiber | 3.7g | 15% |
| Protein | 38.8g | 78% |
| Sugars | 2g | |
| Vitamin A | 62IU | |
| Vitamin C | 5mg | |
| Calcium | 51mg | |
| Iron | 6mg | |
| Thiamin | 0mg | |
| Niacin | 1mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 12mg | |
| Folate | 22mcg |
