Wednesday, August 24, 2016

jamaican oxtail with broad beans


  • Servings: 4
  • 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
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 1/2 cups water
  • 1 cup canned fava beans, drained
  • 1 teaspoon whole allspice berries
  • 1 tablespoon cornstarch
  • 2 tablespoons water


    Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins

  • 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.

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