Jamaicanby TheMealDBOxtail with broad beansServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+450g Oxtail1 chopped Onion1 Spring Onions2 cloves minced Garlic1 tsp Ginger1 chopped Scotch Bonnet2 tbs Soy Sauce1 chopped Fresh Thyme2 tbs Vegetable Oil350ml Water200g Broad Beans1 tbs Corn Flour2 tbs WaterStepsStep-by-step0 of 3 done1Toss 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.2Place 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.3Add 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.Source: TheMealDB
