Oxtail with broad beans

2 steps · 15 min total

1. 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.
2. 02

   Simmer with Broad Beans

   Once the pressure is released, add the 200g broad beans to the oxtail and bring it to a simmer over medium-high heat. In a small bowl, dissolve the 1 tbs corn flour in 2 tbs water, then stir this slurry into the simmering oxtail. Cook and stir for a few minutes until the sauce has thickened to your liking and the broad beans are tender.