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Oxtail with broad beans

Oxtail with broad beans

BeefJamaican

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

Instructions

1

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.

2

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.

Video