Delectable Jamaican Oxtail with Broad Beans: A Flavorful and Hearty Recipe

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Delectable Jamaican Oxtail with Broad Beans: A Flavorful and Hearty Recipe

Jamaican oxtail is a culinary masterpiece, a testament to the island’s rich history and diverse culinary influences. Slow-cooked to perfection, the oxtail becomes incredibly tender, infused with a symphony of spices and flavors that dance on your palate. The addition of broad beans elevates this dish to another level, adding a creamy, earthy element that complements the richness of the oxtail beautifully. This recipe provides a detailed guide on how to create this authentic Jamaican delight in your own kitchen.

## A Taste of Jamaica: Understanding the Oxtail

Oxtail, despite its name, doesn’t necessarily come from oxen. It’s simply the tail of beef cattle. What makes it special is its high collagen content, which, when slow-cooked, breaks down and transforms into gelatin, giving the dish its signature rich, glossy, and incredibly tender texture. Jamaican oxtail is a celebration of this texture and flavor, showcasing the magic of slow cooking and bold seasoning.

## Why Add Broad Beans?

Broad beans, also known as fava beans, might seem like an unusual addition to oxtail. However, their creamy texture and slightly nutty flavor create a wonderful contrast to the savory, intensely flavored oxtail. They also contribute a delightful earthiness and a boost of protein and fiber, making the dish even more satisfying. Broad beans absorb the flavors of the stew beautifully, becoming infused with the rich gravy and spices.

## Ingredients You’ll Need:

* **Oxtail:** 3-4 pounds, cut into 1-2 inch pieces. Look for pieces with a good amount of meat.
* **Broad Beans:** 1 pound fresh or frozen. If using fresh, you’ll need to shell and blanch them.
* **Onion:** 1 large, chopped.
* **Garlic:** 4-6 cloves, minced.
* **Scotch Bonnet Pepper:** 1 whole, or half, depending on your spice preference. (Handle with extreme care! Wear gloves and avoid touching your eyes.)
* **Ginger:** 1 inch piece, grated.
* **Allspice Berries:** 1 tablespoon, whole.
* **Dried Thyme:** 1 tablespoon.
* **Dried Marjoram:** 1 teaspoon.
* **Curry Powder:** 1 tablespoon (Jamaican curry powder is preferred).
* **Browning:** 1-2 tablespoons (for color and flavor).
* **Worcestershire Sauce:** 2 tablespoons.
* **Ketchup:** 2 tablespoons.
* **Beef Broth:** 4-6 cups (enough to cover the oxtail).
* **Vegetable Oil:** 2 tablespoons.
* **Salt:** To taste.
* **Black Pepper:** To taste.
* **Optional:** 2 carrots, chopped; 1 stalk of celery, chopped; a few sprigs of fresh thyme.

## Equipment:

* Large Dutch oven or heavy-bottomed pot
* Cutting board
* Knife
* Gloves (for handling Scotch bonnet pepper)

## Step-by-Step Instructions:

### Step 1: Preparing the Oxtail

1. **Rinse the Oxtail:** Thoroughly rinse the oxtail pieces under cold running water. Pat them dry with paper towels. This helps remove any bone fragments and excess blood.
2. **Season the Oxtail:** In a large bowl, combine the oxtail with the chopped onion, minced garlic, grated ginger, allspice berries, dried thyme, dried marjoram, curry powder, browning, Worcestershire sauce, ketchup, salt, and black pepper. Make sure the oxtail is well coated with the seasonings.
3. **Massage the Seasoning:** Use your hands to massage the seasonings into the oxtail. This ensures that the flavors penetrate the meat deeply. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. The longer the oxtail marinates, the more flavorful it will be. This is a crucial step for developing the signature Jamaican oxtail flavor.

### Step 2: Searing the Oxtail

1. **Heat the Oil:** Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. The pot should be large enough to accommodate all the oxtail pieces without overcrowding.
2. **Sear the Oxtail:** Working in batches, sear the oxtail pieces on all sides until they are nicely browned. Searing helps to develop a rich, deep flavor and also helps to seal in the juices. Be careful not to overcrowd the pot, as this will lower the temperature and prevent the oxtail from browning properly. Remove the seared oxtail from the pot and set aside.

### Step 3: Building the Flavor Base

1. **Sauté Aromatics (Optional):** If you are using carrots and celery, add them to the pot and sauté for 3-5 minutes, or until they are slightly softened. This will add another layer of flavor to the stew. You can also add a little more oil if needed.
2. **Deglaze the Pot:** Pour a little beef broth into the pot and scrape the bottom with a wooden spoon to loosen any browned bits that are stuck to the bottom. These browned bits are full of flavor and will add depth to the stew.

### Step 4: Slow Cooking the Oxtail

1. **Return the Oxtail to the Pot:** Return the seared oxtail to the pot.
2. **Add Beef Broth:** Pour in enough beef broth to cover the oxtail. Add the Scotch bonnet pepper (whole) and the fresh thyme sprigs (if using). Remember to handle the Scotch bonnet pepper with extreme care!
3. **Bring to a Boil, Then Simmer:** Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for at least 3-4 hours, or until the oxtail is very tender and easily pulls away from the bone. Check the oxtail periodically and add more beef broth if needed to keep it covered. The longer it simmers, the more tender and flavorful it will become. This is where the magic happens! The collagen in the oxtail breaks down, creating a rich, gelatinous sauce.

### Step 5: Adding the Broad Beans

1. **Prepare the Broad Beans:** If using fresh broad beans, shell them and blanch them in boiling water for 1-2 minutes. This will help to loosen the outer skin. Drain the beans and then peel off the outer skin. If using frozen broad beans, simply add them to the pot.
2. **Add the Beans to the Stew:** During the last 30-45 minutes of cooking time, add the broad beans to the pot. This will allow them to cook through and absorb the flavors of the stew. Be careful not to overcook them, as they can become mushy.

### Step 6: Adjusting Seasoning and Serving

1. **Remove the Scotch Bonnet Pepper:** Before serving, carefully remove the Scotch bonnet pepper from the pot. Be extremely careful not to break it open, as this will release a significant amount of heat. If you want a spicier dish, you can carefully pierce the pepper with a fork to release some of its flavor.
2. **Adjust Seasoning:** Taste the stew and adjust the seasoning as needed. You may need to add more salt or pepper. You can also add a little more browning for color, or a squeeze of lime juice for brightness.
3. **Serve:** Serve the Jamaican oxtail with broad beans hot, over rice and peas (another Jamaican staple), mashed potatoes, or dumplings. Garnish with fresh thyme sprigs, if desired.

## Tips for Success:

* **Marinating is Key:** Don’t skip the marinating step! It’s crucial for infusing the oxtail with flavor.
* **Low and Slow:** Slow cooking is essential for tenderizing the oxtail. Be patient and allow it to simmer for at least 3-4 hours.
* **Don’t Overcrowd the Pot:** When searing the oxtail, work in batches to avoid overcrowding the pot. This will ensure that the oxtail browns properly.
* **Handle Scotch Bonnet Pepper with Care:** Wear gloves when handling Scotch bonnet pepper and avoid touching your eyes.
* **Adjust Spice Level:** If you’re sensitive to spice, use only a small piece of Scotch bonnet pepper, or omit it altogether. You can always add a pinch of cayenne pepper for a touch of heat.
* **Use Jamaican Curry Powder:** If possible, use Jamaican curry powder for an authentic flavor. It has a unique blend of spices that is different from other curry powders.
* **Add Dumplings:** For a more hearty meal, add Jamaican dumplings (spinners) to the stew during the last hour of cooking.
* **Make it Ahead:** Oxtail stew tastes even better the next day! The flavors meld together and deepen overnight. This makes it a great dish for entertaining.

## Variations:

* **Add Butter Beans:** Substitute butter beans for broad beans, or use a combination of both.
* **Add Other Vegetables:** Add other vegetables such as potatoes, sweet potatoes, or corn on the cob.
* **Use a Slow Cooker:** You can also make this recipe in a slow cooker. Sear the oxtail as directed, then transfer it to the slow cooker with the remaining ingredients. Cook on low for 8-10 hours, or on high for 4-5 hours.
* **Add Coconut Milk:** For a richer, creamier sauce, add a can of coconut milk during the last hour of cooking.

## Serving Suggestions:

* **Rice and Peas:** The classic Jamaican accompaniment to oxtail.
* **Mashed Potatoes:** A comforting and familiar side dish.
* **Dumplings:** Jamaican spinners or flour dumplings add a hearty element.
* **Coleslaw:** A refreshing side to balance the richness of the oxtail.
* **Steamed Vegetables:** A healthy and colorful addition to the meal.

## A Brief History of Jamaican Oxtail

The story of Jamaican oxtail is intertwined with the island’s history of colonialism and slavery. Oxtail, considered a less desirable cut of meat, was often left for the enslaved people. However, through ingenuity and resourcefulness, they transformed this humble ingredient into a culinary masterpiece. By slow-cooking the oxtail with a blend of spices and herbs, they created a dish that was both flavorful and nourishing. Over time, Jamaican oxtail has become a symbol of resilience and culinary innovation, a testament to the island’s rich cultural heritage.

## Nutritional Information (Approximate):

(Note: Nutritional information can vary depending on the specific ingredients used and portion sizes.)

* Calories: 400-600 per serving
* Protein: 30-40 grams
* Fat: 20-30 grams
* Carbohydrates: 20-30 grams
* Fiber: 5-10 grams

## Conclusion:

Jamaican oxtail with broad beans is a truly special dish that is sure to impress your family and friends. With its rich, complex flavors and tender, melt-in-your-mouth texture, it’s a culinary experience that you won’t soon forget. So, gather your ingredients, put on some reggae music, and get ready to embark on a culinary journey to the heart of Jamaica!

## Recipe Card

**Recipe Name:** Jamaican Oxtail with Broad Beans

**Prep Time:** 30 minutes (plus marinating time)

**Cook Time:** 3-4 hours

**Serves:** 6-8

**Ingredients:**

* 3-4 pounds oxtail, cut into 1-2 inch pieces
* 1 pound fresh or frozen broad beans
* 1 large onion, chopped
* 4-6 cloves garlic, minced
* 1 whole Scotch bonnet pepper (or half, depending on spice preference)
* 1 inch piece ginger, grated
* 1 tablespoon allspice berries, whole
* 1 tablespoon dried thyme
* 1 teaspoon dried marjoram
* 1 tablespoon Jamaican curry powder
* 1-2 tablespoons browning
* 2 tablespoons Worcestershire sauce
* 2 tablespoons ketchup
* 4-6 cups beef broth
* 2 tablespoons vegetable oil
* Salt and black pepper to taste
* Optional: 2 carrots, chopped; 1 stalk of celery, chopped; fresh thyme sprigs

**Instructions:**

1. Rinse and dry the oxtail.
2. Combine oxtail with onion, garlic, ginger, allspice, thyme, marjoram, curry powder, browning, Worcestershire sauce, ketchup, salt, and pepper. Marinate for at least 2 hours, or overnight.
3. Heat oil in a Dutch oven. Sear oxtail in batches until browned. Remove from pot.
4. Sauté carrots and celery (optional). Deglaze the pot with beef broth.
5. Return oxtail to the pot. Add enough beef broth to cover. Add Scotch bonnet pepper and thyme sprigs (if using).
6. Bring to a boil, then simmer for 3-4 hours, or until oxtail is very tender.
7. Add broad beans during the last 30-45 minutes of cooking.
8. Remove Scotch bonnet pepper. Adjust seasoning.
9. Serve hot over rice and peas, mashed potatoes, or dumplings.

Enjoy your delicious Jamaican Oxtail with Broad Beans!

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