Jamaican cuisine
Oxtail with broad beans
Slow-cooked oxtail and tender broad beans in a rich Jamaican pepper pot sauce.
This hearty Jamaican oxtail stew is slow-braised to perfection with aromatic spices, yielding succulent meat and creamy broad beans. Serve it over cauliflower rice for a gluten-free, blood-sugar friendly meal that's both comforting and flavorful.
Method
- 1
Toss the oxtail with the onion, spring onion, garlic, ginger, chilli, soy sauce, thyme, salt and pepper. Heat the vegetable oil in a large frying pan over medium-high heat. Brown the oxtail in the pan until browned all over, about 10 minutes. Place into a pressure cooker, and pour in 375ml water. Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer's directions.
- 2
Add the broad beans and pimento berries, and bring to a simmer over medium-high heat. Dissolve the cornflour in 2 tablespoons water, and stir into the simmering oxtail. Cook and stir a few minutes until the sauce has thickened, and the broad beans are tender.
FAQ
Is «Oxtail with broad beans» gluten-free?
It may contain gluten — check the ingredients and pick gluten-free alternatives.
How many calories and carbs are in a serving of «Oxtail with broad beans»?
One serving has 569 kcal, 48.3 g carbs, 16.4 g protein and 32.6 g fat. The recipe makes 5 servings.
Is «Oxtail with broad beans» suitable for gestational diabetes (GDM)?
Occasionally — watch your portion size. Carb load: высокая. This is not medical advice — with GDM, check with your doctor and glucose meter.