Oxtail with Broad Beans

Steps

1. In a bowl, combine oxtail, onion, spring onion, garlic, ginger, chilli, soy sauce, thyme, salt, and pepper. Toss well to coat.
2. Heat vegetable oil in a large frying pan over medium-high heat. Add the seasoned oxtail and brown it on all sides, which should take about 10 minutes.
3. Transfer the browned oxtail to a pressure cooker and add 375ml water. Cook under pressure for 25 minutes, then turn off the heat and let the pressure release according to the manufacturer's instructions.
4. Once the pressure is released, add broad beans and pimento berries to the pot. Bring the mixture to a simmer over medium-high heat.
5. In a small bowl, mix corn flour with 2 tablespoons of water until smooth, then stir this slurry into the simmering oxtail. Cook for a few minutes until the sauce thickens and the broad beans are tender.