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Oxtail with broad beans
Oxtail with broad beans
Ingredients
- Oxtail – 450g
- Onion – 1 chopped
- Spring Onions – 1
- 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
Instructions
- 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.
- 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.
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