Step 1 of 5
Jamaican Oxtail with Broad Beans
Transfer to a pressure cooker and pour in 350ml water. Seal and cook at pressure for 25 minutes. Release pressure according to your cooker's instructions.
— If using a regular pot, simmer covered for 2–3 hours instead.
Step 2
Toss the oxtail with the onion, scallion, garlic, ginger, scotch bonnet, soy sauce, thyme, salt and pepper in a large bowl. Marinate for 30 minutes if time allows.
Step 3
Heat the oil in a large frying pan over medium-high heat and brown the oxtail all over, about 10 minutes.
Step 4
Return to medium-high heat. Add the broad beans and pimento berries and bring to a simmer.
Step 5
Dissolve the cornstarch in 2 tbsp water and stir into the simmering oxtail. Cook, stirring, for a few minutes until the sauce has thickened and the beans are tender.
