Jamaican Oxtail with Broad Beans

Ingredients

• 450 goxtail, cut into sections
• 1onion, chopped
• 1scallion (spring onion)
• 2 clovesgarlic, minced
• 1 tspfresh ginger
• 1scotch bonnet pepper, chopped; very hot — adjust to taste
• 2 tbspsoy sauce
• 1 sprigfresh thyme, chopped
• 2 tbspvegetable oil
• 350 mlwater (for pressure cooker)
• 200 gbroad beans (fava beans)
• pimento berries (allspice), essential Jamaican spice
• 1 tbspcornstarch, dissolved in 2 tbsp water for thickening

Method

1. 3

   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.

2. 1

   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.

3. 2

   Heat the oil in a large frying pan over medium-high heat and brown the oxtail all over, about 10 minutes.

4. 4

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

5. 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.