Oxtail with broad beans Recipe (Ready in 70 Min)

If you've got oxtail, scotch bonnet and broad beans, you're most of the way to this Jamaican beef: about 70 minutes of cooking across 8 steps. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 8 steps.

You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 8 steps, it's manageable with a little attention. As written, the ingredients are plant-based.

How to make it

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.
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.

You'll use: Frying pan / skillet · Pan · Saucepan · Pressure cooker

Tips & common questions

How long does Oxtail with broad beans take to make?

About 70 minutes from start to finish — an estimate based on the 8 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.

What can I use instead of soy sauce?

Try tamari (gluten-free). See the substitutions section above for more swaps.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

Is Oxtail with broad beans vegan?

Based on its ingredients, this recipe contains no meat, fish, dairy or egg, so it looks vegan-friendly. Always double-check labels on packaged items.