Oxtail with Broad Beans
Jamaican-style pressure-cooked oxtail simmered with broad beans in a rich, thickened sauce.
- 55 min
- 640 kcal
- Jamaican
- Stew
Mellowpan tip: Every timed step gets its own timer in cook mode.
Ingredients
For 2 servings
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Steps
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Step 1:
Toss the oxtail with the onion, spring onion, garlic, ginger, Scotch bonnet pepper, soy sauce, thyme, salt, and pepper.
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Step 2:
Heat the vegetable oil in a large frying pan over medium-high heat.
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Step 3:
Brown the oxtail in the pan until browned all over, about 10 minutes.
10 min -
Step 4:
Transfer the oxtail to a pressure cooker and pour in 375ml water.
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Step 5:
Cook at pressure for 25 minutes, then remove from the heat and remove the lid according to the manufacturer's directions.
25 min -
Step 6:
Add the broad beans and pimento berries, then bring to a simmer over medium-high heat.
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Step 7:
Dissolve the corn flour in 2 tablespoons water.
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Step 8:
Stir the corn flour mixture into the simmering oxtail.
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Step 9:
Cook and stir for a few minutes, until the sauce has thickened and the broad beans are tender.
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