Oxtail with broad beans

Oxtail with broad beans

Savor the rich flavors of tender oxtail slow-cooked with aromatic spices and broad beans, creating a hearty and comforting dish. This meal perfectly balances spicy, savory, and fresh elements for a delightful culinary experience.

Beef

Prep Time

20 min

Cook Time

45 min

Servings

4

Oxtail with broad beans is a traditional dish celebrated for its robust flavor and tender meat, often enjoyed in various cuisines worldwide. The slow cooking process breaks down the connective tissues of the oxtail, resulting in a luscious, melt-in-your-mouth texture that pairs beautifully with the fresh broad beans. The inclusion of Scotch bonnet peppers adds a subtle heat, while fresh thyme and garlic give the dish its distinctive aromatic quality. Historically, oxtail was a humble ingredient, prized for its ability to transform simple flavors into deeply satisfying meals. This recipe harnesses the power of pressure cooking to reduce the cooking time significantly without compromising on taste or texture. The dish is an excellent choice for a cozy family dinner, particularly served alongside steamed rice or crusty bread to soak up the thickened sauce. To elevate the meal, consider pairing it with a vibrant green salad or roasted vegetables. The hearty sauce with a hint of heat from the chili complements both mild and flavorful sides, making it a versatile dinner mainstay. The use of cornflour to thicken the sauce ensures a perfect, velvety consistency that clings to each tender piece of oxtail and broad bean.

Ingredients

  • 450 g Oxtail
  • 1 chopped Onion
  • 1 Spring Onions
  • 2 cloves minced Garlic
  • 1 tsp Ginger
  • 1 chopped Scotch Bonnet
  • 2 tb Soy Sauce
  • 1 chopped Fresh Thyme
  • 2 tb Vegetable Oil
  • 350 ml Water
  • 200 g Broad Beans
  • 1 tb Corn Flour
  • 2 tb Water

Instructions

Begin by tossing the oxtail pieces with the chopped onion, spring onion, minced garlic, freshly grated ginger, chopped Scotch bonnet chili, soy sauce, fresh thyme, salt, and pepper. This marinade allows all the spices and aromatics to penetrate the meat, enhancing its depth of flavor. Next, heat the vegetable oil in a large frying pan over medium-high heat until shimmering. Carefully brown the oxtail in batches, ensuring each piece gets a beautiful caramelized crust on all sides; this process should take about 10 minutes and is crucial for building a rich base for your stew. Transfer the browned oxtail into your pressure cooker and pour in 375ml of water to provide the necessary moisture for slow cooking. Secure the lid and cook under pressure for 25 minutes, which tenderizes the meat perfectly in a fraction of the usual cooking time. Once the cooking time is up, release the pressure according to your pressure cooker’s manufacturer's instructions, then remove the lid. Stir in the fresh broad beans and aromatic pimento berries, raising the heat to bring the mixture gently to a simmer. Meanwhile, dissolve the cornflour in 2 tablespoons of cold water to create a smooth slurry. Slowly stir this into the simmering oxtail sauce, mixing continuously to avoid lumps. Continue cooking and stirring for a few minutes until the sauce thickens to a luscious consistency and the broad beans are tender but still vibrant. Tip: For extra depth, you can prepare the dish a day ahead as flavors meld beautifully overnight. When reheating, add a splash of water if the sauce has thickened too much. Serve your oxtail stew piping hot with fluffy rice or warm bread to savor every drop of the savory sauce.

Quick Info

Prep Time
20 min
Cook Time
45 min
Total Time
65 min
Servings
4

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