Oxtail with broad beans

Name: Oxtail with broad beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 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

Pure Veg📍Jamaican🍽️Lunch & Dinner⏱️30 mins⚡Medium👥Serves 4Beef

Ingredients for Oxtail with broad beans

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Oxtail

450g

Onion

1 chopped

Spring Onions

Garlic

2 cloves minced

Ginger

1 tsp

Scotch Bonnet

1 chopped

Soy Sauce

2 tbs

Fresh Thyme

1 chopped

Vegetable Oil

2 tbs

Water

350ml

Broad Beans

200g

Corn Flour

1 tbs

Water

2 tbs

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.

Step-by-Step Instructions

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.