Oxtail with broad beans

Name: Oxtail with broad beans
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 1 lb oxtail; 1 onion; 1 green onion; 2 cloves garlic; 1 tsp ginger; 1 scotch bonnet; 2 tbsp soy sauce; 1 fresh thyme; 2 tbsp vegetable oil; 1 ⅓ cups + 2 tbsp water; 7 oz broad beans; 1 tbsp corn flour; 2 tbsp water

A Jamaican dinner made with beef. Ready in about 1 hour. Difficulty: medium.

25 minPrep (about)
35 minCook (about)
1 hrTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 4 people +

Recipe makes 4

Main ingredient

1 lb oxtail

Fresh & other

1 onion
1 green onion Shopping tip: Green onions (scallions).
2 cloves garlic
1 tsp ginger
1 scotch bonnet Shopping tip: Very hot. Habanero is the same heat and easier to find.
1 fresh thyme Shopping tip: Fresh sprigs or dried both work (1 tsp dried = 1 tbsp fresh).
1 ⅓ cups + 2 tbsp water
7 oz broad beans Shopping tip: Fava beans (UK: broad beans). Frozen lima beans work.
1 tbsp corn flour Shopping tip: Cornstarch (UK: cornflour).
2 tbsp water

Sauces & oils

2 tbsp soy sauce
2 tbsp vegetable oil

How to make it

Steps in our own plain words.

Toss the oxtail with pepper, salt, thyme, soy sauce, chilli, ginger, garlic, spring onion and the onion.
Heat the vegetable oil in a big frying pan over medium-high heat.
Brown the oxtail in the pan till browned all over, about 10 minutes.
Place into a pressure cooker.
Pour in 1 ½ cups + 1 tbsp water.
Cook at pressure for 25 minutes.
Take it off the heat.
Remove your lid according to manufacturer's directions.
Add the broad beans and pimento berries.
Bring to simmer over medium-high heat.
Dissolve the cornflour in 2 tablespoons water.
Stir into the simmering oxtail.
Cook.
Stir some min till your sauce has thickened, plus the broad beans are tender.