Jamaican Oxtail with Broad Beans recipe
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Ingredients
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1 pound beef oxtail, cut into pieces
1 large onion, chopped
1 green onion, thinly sliced
2 cloves garlic, minced
1 teaspoon minced fresh ginger root
1 scotch bonnet chile pepper, chopped
2 tablespoons soy sauce
1 sprig fresh thyme, chopped
½ teaspoon salt
1 teaspoon black pepper
2 tablespoons vegetable oil
1 ½ cups water
1 cup canned fava beans, drained
1 teaspoon whole allspice berries
1 tablespoon cornstarch
2 tablespoons water
Nutrition Info
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424.9 calories
carbohydrate: 17.6 g
cholesterol: 124.8 mg
fat: 22.4 g
fiber: 3.7 g
protein: 38.8 g
saturatedFat: 7.5 g
servingSize: -
sodium: 1088.6 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -
Directions Jamaican Oxtail with Broad Beans
Directions
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Toss the oxtail with the onion, green onion, garlic, ginger, chile pepper, soy sauce, thyme, salt, and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Brown the oxtail in the skillet until browned all over, about 10 minutes. Place into a pressure cooker, and pour in 1 1/2 cup water. Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer's directions.
Add the fava beans and allspice berries, and bring to a simmer over medium-high heat. Dissolve the cornstarch in 2 tablespoons water, and stir into the simmering oxtail. Cook and stir a few minutes until the sauce has thickened, and the beans are tender.