Oxtail with broad beans
A Jamaican-inspired beef dish featuring braised oxtail with broad beans in a rich, spiced sauce, enhanced with thyme, ginger, garlic, and Scotch bonnet, and thickened with a touch of corn flour.
Pasos
- 1
Toss the oxtail with the onion, spring onion, garlic, ginger, Scotch bonnet, soy sauce, thyme, salt and pepper. Heat the vegetable oil in a large frying pan over medium-high heat. Brown the oxtail all over, about 10 minutes.
- 2
Place into a pressure cooker, and pour in 375 ml water. Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer's directions.
- 3
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.
