Oxtail with broad beans — Jamaican-style oxtail browned with scotch bonnet, thyme and ginger, then pressure-cooked tender and finished with broad beans in a rich gravy.
- 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
- 200g Broad Beans
- 1 tbs Corn Flour
- 2 tbs Water
Tags:
Heavy MainMeal SpecialityVideo
Preparation
- 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 and brown the oxtail all over, about 10 minutes. Transfer to a pressure cooker, pour in 375ml water, and cook at pressure for 25 minutes, then remove from the heat and release the lid according to the manufacturer's directions.
- Add the broad beans 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 for a few minutes until the sauce has thickened and the broad beans are tender.
