Oxtails simmered with beans is a traditional Jamaican dish. The recipe can take between four and five hours to cook, but the result is well worth the wait. Oxtails contain 54 percent protein and one serving of broad beans contains 1 percent of the daily doses of vitamins A and C, and 7 percent and 14 percent of your daily calcium and iron, respectively. There are many recipes to choose from, but most are variations of this one.
Prep and chop the scallion, garlic, scotch bonnet pepper, onion, thyme, tomatoes and carrots. Don't chop them too small. Blanch the broad beans in boiling water for approximately 30 seconds. Put them in cold water to stop the cooking process. Their waxy coatings will slip off. Set the clean beans aside.
Season the oxtails with the garlic, scallion, scotch bonnet pepper, thyme, allspice, salt and pepper.
Add one tbsp. of oil to a pan and fry the seasoned oxtails for about 10 minutes. Add the water and stir in the chopped carrot, onion and tomatoes. Turn down the heat and simmer for about three hours. Stir occasionally.
Once the oxtails are tender, add the beans. Simmer for another 30 minutes. Your Jamaican-style oxtails with beans is ready.
You can serve it with Jamaican rice and peas, just white rice, or potatoes. If you want the dish to be more healthy, trim the excess fat from the oxtails before seasoning. Add Tabasco to the seasoning for a more profound taste.