Oxtail with broad beans

Beef · Jamaican classic.

Ingredients

• 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
• 350ml Water
• 200g Broad Beans
• 1 tbs Corn Flour
• 2 tbs Water

Method

1. Chill — Toss the oxtail with the onion, spring onion, garlic, ginger, chilli, soy sauce, thyme, salt and pepper.
2. Fry — Heat the vegetable oil in a large frying pan over medium-high heat.
3. Continue cooking — Brown the oxtail in the pan until browned all over, about 10 minutes.
4. Continue cooking — Place into a pressure cooker, and pour in 375ml water.
5. Heat the pan — Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer's directions.
6. Simmer — Add the broad beans and pimento berries, and bring to a simmer over medium-high heat.
7. Simmer — Dissolve the cornflour in 2 tablespoons water, and stir into the simmering oxtail.
8. Stir — Cook and stir a few minutes until the sauce has thickened, and the broad beans are tender.

More Jamaica recipes

• Brown Stew Chicken
• Callaloo and SaltFish
• Callaloo Jamaican Style
• Corned Beef and Cabbage – Jamaican Style
• Escovitch Fish
• Grape Nut Ice Cream