Oxtail with broad beans

Summary

Beef - Jamaican

Ingredients

• 2 tablespoons Soy sauce
  Swaps (1)
• 1 Onion (chopped)
• 2 cloves Garlic (minced)
• 2 tablespoons Vegetable Oil
• 1 teaspoon Ginger
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 1 Thyme (chopped)
• 1 Spring Onions
• 450 g Oxtail
• 1 Scotch Bonnet (chopped)
• 200 g Broad Beans

Instructions

1. 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. 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.