Jamaican · beef

Oxtail with broad beans

Name: Oxtail with broad beans
Yield: 4 servings
Cuisine: Jamaican
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Oxtail450 g
Onion1
Spring Onions1
Garlic2 cloves
Ginger1 tsp
Scotch Bonnet1
Soy Sauce2 tbsp
Fresh Thyme1
Vegetable Oil2 tbsp
Water350 ml
Broad Beans200 g
Corn Flour1 tbsp
Water2 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

2 steps · 0 min

1
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.
2
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.