Jamaican Oxtail with Broad Beans
Rich, deeply spiced fall-apart braised oxtail stew simmered with scotch bonnet and buttery broad beans.
Ingredients
450g beef oxtail, cut into pieces500g
1 onion, chopped3 pack
1 spring onion, chopped100g
2 cloves garlic, minced3 pack
1 tsp grated fresh ginger100g
1 scotch bonnet chilli, finely chopped50g
2 tbsp dark soy sauce150ml
1 tbsp fresh thyme leaves, chopped20g
2 tbsp vegetable oil1L
200g broad beans500g
1 tbsp cornflour250g
Method
- 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.
- 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.
Cost to cook
4
serves 4 ·
Mostly estimated prices. Full-pack shop cost · about £7.70 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£12.72 est. · serves 4