Oxtail with broad beans

Name: Oxtail with broad beans
Prep time: 23 min
Cook time: 30 min
Total time: 53 min
Yield: 6 servings
Ingredients: 450 g 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; 350 ml Water; 200 g Broad Beans; 1 tbs Corn Flour

53 min · Serves 6 · By TheMealDB Import

Jamaican
Beef
heavy
MainMeal
Speciality
Dinner
Comfort Food

Jamaican, Beef, Heavy, MainMeal, Speciality

Adapted from allrecipes.co.uk

Ingredients

For 6 servings

450 gOxtail
1 choppedOnion
1 Spring Onions
2 cloves mincedGarlic
1 tspGinger
1 choppedScotch Bonnet
2 tbsSoy Sauce
1 choppedfresh thyme
2 tbsVegetable Oil
350 mlWater
200 gBroad Beans
1 tbsCorn Flour

Method

Prep 23 min · Cook 30 min

1Toss 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.
2Add 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.