Oxtail with broad beans
Oxtail with broad beans — a flavorful Jamaican beef dish.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Beef, Jamaican, Heavy, MainMeal, Speciality
Ingredients
- 450 g oxtail
- 1 g onions
- 1 g spring onion
- 2 pcs garlic
- 1 g ginger
- 1 pcs scotch bonnet
- 2 ml soy sauce
- 1 tbsp thyme
- 2 tbsp vegetable oil
- 350 ml water
- 200 g broad beans
- 1 g corn flour
- 2 ml water
Instructions
- Combine the oxtail with onion, spring onion, garlic, ginger, chilli, soy sauce, thyme, salt, and pepper.
- In a large frying pan, heat vegetable oil over medium-high heat.
- Sear the oxtail in the pan until it is browned on all sides, approximately 10 minutes.
- Transfer the browned oxtail to a pressure cooker.
- Add 375ml of water to the pressure cooker.
- Seal and cook under pressure for 25 minutes.
- Take the pressure cooker off the heat.
- Follow the manufacturer's instructions to remove the lid.
- Incorporate broad beans and pimento berries into the pressure cooker.
- Bring the mixture to a gentle simmer over medium-high heat.
- Mix cornflour with 2 tablespoons of water until dissolved.
- Pour the dissolved cornflour into the simmering oxtail.
- Cook while stirring for a few minutes until the sauce thickens and the broad beans become tender.