Jamaican Oxtail and Beans
Jamaican Oxtail and Beans is a delicious Caribbean dish made with tender oxtail meat cooked in a rich and flavorful sauce, usually made with a mix of herbs, spices, and beans. It's a popular comfort food in Jamaica and is often served with rice and peas.
Ingredients
- 2 lbs oxtail cut into pieces
- 1 onion chopped
- 4 cloves garlic minced
- 2 tablespoon vegetable oil
- 2 cups beef broth or water
- 1 can broad beans
- 2 tablespoon soy sauce
- 2 tablespoons meat seasoning
- 2 tablespoon browning like Grace Browning (TM)
- 1 tablespoon thyme
- 1 tablespoon allspice
- 1 tablespoon brown sugar
- 1 pod Scotch bonnet pepper
- 2 stalk green onions
- Salt and pepper to taste
Instructions
- Remove excessive fat and wash oxtail. Season with regular meat seasoning. Add browning and mix thoroughly. Allow to marinade for at least 30 minutes or overnight.
- Heat the vegetable oil in the pressure cooker and brown the oxtail on all sides.
- Add enough water to cover meat. Close the pressure cooker and cook on high pressure for about 45 minutes.
- Release the pressure and carefully open the cooker. Check doneness of meat. A fork should easily go through meat. If not tender then pressure for an extra 10 minutes and safely open pressure cooker.
- Once meat is pressured to tenderness skim excess oil from top of gravy.
- Add beef broth or water to pot and extra browning if needed. Add chopped onions, garlic, thyme, green onion, Scotch bonnet pepper, allspice, brown sugar and butter beans.
- Simmer uncovered for another 10-15 minutes to thicken the sauce.
- Adjust seasoning with salt and pepper if needed.
- Serve hot over rice or with your favorite side dish.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 620kcal (31%)Carbohydrates: 10g (3%)Protein: 73g (146%)Fat: 30g (46%)Saturated Fat: 12g (75%)Polyunsaturated Fat: 1gMonounsaturated Fat: 14gCholesterol: 249mg (83%)Sodium: 4272mg (186%)Potassium: 167mg (5%)Fiber: 1g (4%)Sugar: 6g (7%)Vitamin A: 90IU (2%)Vitamin C: 5mg (6%)Calcium: 80mg (8%)Iron: 10mg (56%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
