Oxtail with Broad Beans
A rich and hearty Caribbean-style oxtail stew with tender broad beans in a thick, spiced sauce. The scotch bonnet and aromatics give this dish a bold, warming depth of flavour.
Ingredients
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Vegetable Oilβ 27.2 g π§ 29.6 ml π₯ 2 tbsp
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Broad Beansβ 200 g 2Β½ pcs
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Onionβ 150 g π§ 1 pcs
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Corn Flourβ 8.6 g π§ 14.8 ml π₯ 1 tbsp
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Soy Sauceβ 35.5 g π§ 29.6 ml π₯ 2 tbsp
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Scotch Bonnetβ 45 g πΆοΈ 1 pcs
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Garlicβ 10 g π§ 2 pcs
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Gingerβ 2.5 g ΒΌ pcs
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Fresh Thymeβ 5 g π§ 10 ml π₯ 2 tsp
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Spring Onionsβ 15 g π§ 1 pcs
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Waterβ 350 g π§ 350 ml π₯ 1Β½ cup
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Waterβ 29.6 g π§ 29.6 ml π₯ 2 tbsp
Also in this recipe
- Oxtail 450 g
Total nutrition
578 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Toss the oxtail (450 g) with the chopped onion, spring onion, minced garlic, 1 tsp ginger, chopped scotch bonnet, 30 ml soy sauce, chopped fresh thyme, salt and pepper until well coated. Heat 30 ml vegetable oil in a large frying pan over medium-high heat and brown the oxtail all over, about 10 minutes.
- Transfer the browned oxtail to a pressure cooker and pour in 350 ml water. Cook at pressure for 25 minutes, then remove from heat and release the lid according to the manufacturer's directions.
- Add 200 g broad beans and pimento berries to the pot and bring to a simmer over medium-high heat. Dissolve 1 tbsp cornflour in 30 ml water, then stir the mixture into the simmering stew. Cook and stir for a few minutes until the sauce has thickened and the broad beans are tender.
Source:
TheMealDB
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