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