Jamaican Oxtail With Broad Beans
Serves: 4
Ellsworth Rath
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
47
Sourness
37
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 large
Onion (chopped)2 cloves
Garlic (minced)2 tbsps
Soy Sauce1 sprig
Thyme (fresh, chopped)1 tsp
Salt1 tsp
Black Pepper2 tbsps
Vegetable Oil2 tbsps
Water1 tbsp
CornstarchDirections:
1
Toss the oxtail with the onion, green onion, garlic, ginger, chile pepper, soy sauce, thyme, salt, and pepper
2
Heat the vegetable oil in a large skillet over medium-high heat
3
Brown the oxtail in the skillet until browned all over, about 10 minutes
4
Place into a pressure cooker, and pour in 1 1/2 cup water
5
Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer's directions
6
Add the fava beans and allspice berries, and bring to a simmer over medium-high heat
7
Dissolve the cornstarch in 2 tablespoons water, and stir into the simmering oxtail
8
Cook and stir a few minutes until the sauce has thickened, and the beans are tender