Oxtail with Broad Beans

Instructions

1. 1

   Marinate the Oxtail

   8 min

   In a mixing bowl, combine oxtail, chopped onion, spring onion, minced garlic, ginger, chopped Scotch Bonnet, soy sauce, and chopped thyme. Ensure that all pieces of oxtail are evenly coated with the marinade. Season with salt and pepper to taste, and allow it to marinate for at least 15 minutes for enhanced flavor.

2. 2

   Brown the Oxtail

   24 min

   Heat vegetable oil in a large frying pan over medium-high heat until shimmering. Carefully add the marinated oxtail and sear it for about 10 minutes, turning occasionally until each side is nicely browned and caramelized. This browning enhances the depth of flavor in the final dish.

3. 3

   Pressure Cook the Oxtail

   1 min

   Transfer the browned oxtail into a pressure cooker and pour in 350 ml of water. Secure the lid and cook on high pressure for 25 minutes. After cooking, turn off the heat and allow the pressure to release naturally, following the manufacturer's instructions for safety.

4. 4

   Add Broad Beans

   12 min

   Once the pressure has fully released, carefully open the pressure cooker and stir in the broad beans. Increase the heat to medium-high and bring the mixture to a gentle simmer, allowing the flavors to meld for about 5 minutes.

5. 5

   Thicken the Sauce

   8 min

   In a small bowl, combine corn flour with 2 tablespoons of water, stirring until the mixture is smooth. Gradually add this slurry to the simmering pot, stirring well to incorporate. Continue cooking for a few more minutes until the sauce has thickened and the broad beans are tender, ensuring a rich, cohesive dish.

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