JamaicanMain course
Oxtail with broad beans
This recipe takes oxtail and slow-braises it until it's spoon-tender, then finishes the dish with broad beans in a rich, thickened sauce. The oxtail gets a thorough toss with onion, garlic, ginger, scotch bonnet, and soy sauce before browning, which builds a deep, savory base. Pressure cooking makes quick work of tenderizing the meat, cutting down on braising time significantly. Finally, broad beans simmer directly in the sauce until they're just tender, adding a welcome bit of green to the plate.
15 minServes 4
Method
2 steps · 15 min total
- 01
Brown and Pressure Cook Oxtail
In a large bowl, toss the 450g oxtail with the chopped onion, 1 spring onion, 2 cloves minced garlic, 1 tsp ginger, 1 chopped Scotch Bonnet, 2 tbs soy sauce, 1 chopped fresh thyme, salt, and pepper. Heat the 2 tbs vegetable oil in a large frying pan over medium-high heat. Add the oxtail and brown it all over for about 10 minutes, until it's deeply colored. Transfer the browned oxtail to a pressure cooker and pour in 350ml water. Cook at pressure for 25 minutes, then remove from heat and release the lid according to your manufacturer's directions.
