Image © Noel Cunningham
“Almost every Jamaican loves oxtail with their broad beans. Oxtail with rice and peas is a Sunday favourite for many and also a dish I would eat everyday. When making oxtail just remember slow and low. Oxtail requires long and slow braising to release its rich flavour.” – Chef Noel Cunningham, Cuisine by Noel
- 2 lb oxtails
- 3 Tbsp. soy sauce
- 1 large onion chopped
- 3 scallions chopped
- 4 garlic cloves smashed
- 1 bunch fresh thyme
- 2 Tbsp. red pepper flakes
- 4 tsp. smoked paprika
- 12 oz. dried lima beans
- 6 pimento berries
- 1/4 ketchup
- Salt to taste
- 2 medium potatoes peeled and diced
- 1 large carrot peeled and diced
In a large bowl, cover lima beans with water and leave to soak overnight.
Trim excess fat off meat and rinse properly. Season meat with soy sauce, scallions, garlic, thyme, red pepper flakes, paprika, salt and black pepper and leave to marinate at least 3 hours or overnight in the refrigerator, stir occasionally.
Heat a medium frying pan with oil until the oil is well heated and ready to smoke. Add oxtail to the pot, turning frequently to brown and seal the juice and flavours. This may take up to 20 minutes.
Add enough water to just about cover the oxtails and bring the meat to a boil. Lower to a simmer and cook for 2 1/2 hours. Keep oxtails covered with liquid, adding water as necessary.
At the 2 hour mark add the beans, tomato ketchup, potatoes, carrots and more water, if needed. Bring to a boil then simmer uncovered for 15 minutes, skimming fat off top and stirring occasionally.
In the last 1/2 hour of cooking time, add pimento berries, scallion and thyme. Adjust seasoning to your taste, adding salt and pepper, if needed. Serve with rice.
A pressure cooker can be used to reduce the cooking time.