Jamaican Oxtail with Broad Beans Recipe:

Ingredients:
– 2 lbs oxtail, trimmed and cut into sections
– 1 can broad beans (lima beans), drained
– 1 large onion, chopped
– 4 cloves garlic, minced
– 2 carrots, diced
– 2 stalks scallion, chopped
– 2 sprigs fresh thyme
– 1 scotch bonnet pepper (optional)
– 2 tbsp vegetable oil
– 2 tbsp brown sugar
– 2 tbsp soy sauce
– 1 tbsp Worcestershire sauce
– 1 tbsp allspice
– Salt and black pepper to taste
– 4 cups water

Instructions:

1. Season oxtail with salt, black pepper, and allspice.

2. Heat oil in a large pot over medium-high heat. Add brown sugar and let it caramelize.

3. Add oxtail to the pot and brown on all sides, about 5-7 minutes.

4. Add onions, garlic, carrots, and scotch bonnet pepper. Sauté for 2-3 minutes.

5. Pour in water, soy sauce, and Worcestershire sauce. Add thyme sprigs.

6. Bring to a boil, then reduce heat to low. Cover and simmer for 2.5-3 hours or until oxtail is tender.

7. Add broad beans and scallions. Cook for an additional 15-20 minutes.

8. Adjust seasoning if needed.

9. Serve hot with rice and peas or your choice of side dish.

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