Ingredients
- Oxtail (450 g)
- Onion (1 chopped)
- Spring Onions (1)
- Garlic (2 cloves minced)
- Ginger (1 tsp)
- Scotch Bonnet (1 chopped)
- Soy Sauce (2 tbsp)
- Fresh Thyme (1 chopped)
- Vegetable Oil (2 tbsp)
- Water (350 ml)
- Broad Beans (200 g)
- Corn Flour (1 tbsp)
- Water (2 tbsp)
Instructions
Steps
- In a bowl, combine oxtail, onion, spring onion, garlic, ginger, chilli, soy sauce, thyme, salt, and pepper. Toss well to coat.
- Heat vegetable oil in a large frying pan over medium-high heat. Add the seasoned oxtail and brown it on all sides, which should take about 10 minutes.
- Transfer the browned oxtail to a pressure cooker and add 375ml water. Cook under pressure for 25 minutes, then turn off the heat and let the pressure release according to the manufacturer's instructions.
- Once the pressure is released, add broad beans and pimento berries to the pot. Bring the mixture to a simmer over medium-high heat.
- In a small bowl, mix corn flour with 2 tablespoons of water until smooth, then stir this slurry into the simmering oxtail. Cook for a few minutes until the sauce thickens and the broad beans are tender.