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Jamaican Oxtail with Black Beans and Rice Recipe

4.9 stars - based on 17 votes
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Jamaican Oxtail with Black Beans and Rice image
Jamaican Oxtail with Black Bean


This recipe for Jamaican Oxtail with Black Beans and Rice, by , is from The Monroe's Famous Recipes Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Ellamount Martin-El


1 lb beef Oxtail cut into pieces
1 large onion, chopped
1 green onion, thinly sliced
2 cloves garlic, minced
1 tsp minced fresh ginger root
1 scotch bonnet Chile pepper chopped
2 tbsp. soy sauce
1 sprigs thyme, chopped
1/2 tsp sea salt
1 tsp black pepper
11/2 cup water
1 c.can black bean, drained
1 tbsp cornstarch
2 tbsp water

Toss the oxtail with the onion, green onion, garlic, ginger Chile pepper , soy sauce, thyme, sea salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Brown the oxtail in the skillet until browned all over, about 10 minutes. Place in a pressure cooker, and pour in 1 1/2 cup water. Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer's directions

Add the black bean and allspice, bring to a simmer over medium-high heat. Dissolve the cornstarch in 2 tablespoons water, and stir into the simmering oxtail. cook and stir a few minutes until the sauce has thickened, and the beans are tender

Cook rice as usual and

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hr 30 minutes




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