1. Jamaican Oxtail with Broad Beans 2. Hearty Jamaican Oxtail Stew with Broad Beans 3. Ingredients: 2 pounds oxtail, cut into pieces 1 tablespoon soy sauce 1 tablespoon Worcestershire sauce 2 tablespoons browning sauce 1 large onion, chopped 3 cloves garlic, minced 1 Scotch bonnet pepper, finely chopped (optional for heat) 2 teaspoons dried thyme 1 teaspoon ground allspice 1/2 teaspoon black pepper 1/2 teaspoon salt 1 tablespoon vegetable oil 3 cups water 2 cups beef broth 1 can (15 ounces) broad beans, drained and rinsed 2 green onions, chopped 1 tablespoon ketchup 1 tablespoon brown sugar 1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening) Directions: Marinate the Oxtail: In a large bowl, combine the oxtail, soy sauce, Worcestershire sauce, browning sauce, chopped onion, minced garlic, Scotch bonnet pepper (if using), thyme, allspice, black pepper, and salt. Mix well to coat the oxtail pieces evenly. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight. Brown the Oxtail: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Remove the oxtail from the marinade, reserving the marinade, and brown the oxtail pieces on all sides, about 5 minutes. Simmer the Stew: Add the reserved marinade, water, and beef broth to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2 to 3 hours, or until the oxtail is tender and the meat is falling off the bone. Add Broad Beans and Season: Stir in the broad beans, green onions, ketchup, and brown sugar. If you prefer a thicker sauce, mix the cornstarch with water and stir it into the stew. Simmer for an additional 20 to 30 minutes, allowing the flavors to meld and the sauce to thicken. Serve: Serve the [...]