Oxtail with broad beans

Name: Oxtail with broad beans
Prep time: 13 min
Cook time: 25 min
Total time: 38 min
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 450g Oxtail; 1 chopped Onion; 1 Spring Onions; 2 cloves minced Garlic; 1 tsp Ginger; 1 chopped Scotch Bonnet; 2 tbs Soy Sauce; 1 chopped Fresh Thyme; 2 tbs Vegetable Oil; 350ml Water; 200g Broad Beans; 1 tbs Corn Flour; 2 tbs Water

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Beef recipe with Jamaican flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 62 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 38 min total

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

Step-by-step instructions

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.

Why this works on a weeknight

Oxtail with broad beans lands at about 38 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Skillet & One-Pan collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Oxtail with broad beans actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🥘 Skillet & One-Pan Beef Jamaican Heavy MainMeal Speciality