Weeknight135min

Oxtail with broad beans

Name: Oxtail with broad beans
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 4 servings
Ingredients: 450.00 grams Oxtail; 1.00 pieces Onion; 1.00 pieces Spring Onions; 2.00 cloves Garlic; 1.00 teaspoons Ginger; 1.00 pieces Scotch Bonnet; 2.00 tablespoons Soy Sauce; 1.00 pieces Fresh Thyme; 2.00 tablespoons Vegetable Oil; 350.00 tablespoons Water; 200.00 grams Broad Beans; 1.00 tablespoons Corn Flour; 2.00 tablespoons Water

Beef dish from Jamaican cuisine

Ásgeir Hólm

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Contains:SoyGluten

Ingredients

Adjust servings

16 oz(450 g)
oxtail
1
onion, chopped
1
spring onions
2 cloves
garlic, minced
1 tsp
ginger
1
scotch bonnet, chopped
2 tbsp
soy sauce
1
fresh thyme, chopped
2 tbsp
vegetable oil
350 tbsp
water
7.1 oz(200 g)
broad beans
1 tbsp
corn flour
2 tbsp
water

Instructions

0/2 done

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.