This is a Jamaican oxtail recipe using chilli, ginger, broadbeans and allspice. You'll love it!
450g beef oxtail, cut into pieces
1 large onion, diced
1 large spring onion, thinly sliced
1 small red chilli diced
2 tablespoons soy sauce
1 sprig fresh thyme, diced
1/2 teaspoon salt
1 teaspoon black pepper
2 tablespoons vegetable oil
1 1/2 cups water
1 cup shelled broad beans (frozen or fresh)
1 teaspoon allspice berries
1 tablespoon cornflour
2 tablespoons water
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Directions Preparation:20min › Cook:45min › Extra time:1hour5min › Ready in:2hours10min
Toss the oxtail with the onion, spring onion, garlic, ginger, chilli,, soy sauce, thyme, salt and pepper. Heat the vegetable oil in a large frypan over medium-high heat. Brown the oxtail in the frypan until browned all over, about 10 minutes.
Place into a pressure cooker, and pour in the 1 1/2 cups of water. Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer's directions.
Leaving the lid off, add the broad beans and allspice berries and bring to a simmer over medium-high heat for around 10 minutes. Dissolve the cornflour 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.
Make in a Slow Cooker
A slow cooker may be used instead of a pressure cooker. Place the browned oxtail and water into the slow cooker and cook on Low for 10 hours or High for 6 hours. Proceed with step 2 as stated.
For Gluten Free options, ensure to use the Wheat Free Soy Sauce and Cornflour.