Oxtail with broad beans

• Oxtail1 lb
• Onion1 chopped
• Spring Onions1
• Garlic2 cloves minced
• Ginger1 tsp
• Scotch Bonnet1 chopped
• Soy Sauce2 tbs
• Fresh Thyme1 chopped
• Vegetable Oil2 tbs
• Water1½ cups
• Broad Beans7 oz
• Corn Flour1 tbs
• Water2 tbs

Instructions

1. 1

   Toss the oxtail with the onion, spring onion, garlic, ginger, chilli, soy sauce, thyme, salt and pepper.

2. 2

   Heat the vegetable oil in a large frying pan over medium-high heat.

3. 3

   Brown the oxtail in the pan until browned all over, about 10 minutes.

4. 4

   Place into a pressure cooker, and pour in 375ml water.

5. 5

   Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer's directions.

6. 6

   Add the broad beans and pimento berries, and bring to a simmer over medium-high heat.

7. 7

   Dissolve the cornflour in 2 tablespoons water, and stir into the simmering oxtail.

8. 8

   Cook and stir a few minutes until the sauce has thickened, and the broad beans are tender.