Jamaican Oxtail with Broad Beans recipe
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Ingredients
- 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
- 424.9 caloriescarbohydrate: 17.6 gcholesterol: 124.8 mgfat: 22.4 gfiber: 3.7 gprotein: 38.8 gsaturatedFat: 7.5 gservingSize: -sodium: 1088.6 mgsugar: 1.8 gtransFat: : -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.