Oxtail with broad beans

Method5 steps · about 1 hr 15 min

1. 1

   Step 1: Peel and chop the onion (1 large), trim and thinly slice the washed spring onion (1), peel and mince the garlic (2) and fresh ginger (1 tsp), and stem and chop the Scotch bonnet (1). Wash and chop the thyme sprig (1). Toss all the raw oxtail (1 lb) pieces with all these prepared aromatics, soy sauce (2 tbsp), salt (½ tsp) and black pepper (1 tsp). Heat both tablespoons vegetable oil (2 tbsp) in a large frying pan over medium-high heat.

   Uses 1 lb raw beef oxtail, cut into pieces · 1 large onion, chopped in step 1 · 1 spring onion, thinly sliced in step 1 · 2 garlic cloves, minced in step 1 · 1 tsp minced fresh ginger · 1 Scotch bonnet chile, chopped in step 1 · 2 tbsp soy sauce · 1 fresh thyme sprig, chopped in step 1

2. 2

   Step 2: Brown the actual seasoned oxtail all over in the hot oil for about ten minutes. Transfer all the browned oxtail and its aromatic coating to the pressure cooker and pour in the separately measured one and a half cups of pressure-cooking water.

   Brown seasoned oxtail all over · 10 minUses All the seasoned oxtail and its aromatic coating in the heated oil · 1½ cups water for pressure cooking

3. 3

   Step 3: Close and operate the cooker according to its manufacturer, using a model compatible with this measured liquid amount. Cook at pressure for twenty-five minutes, then remove from the heat and release pressure and open only as directed for the cooker. Check the oxtail is cooked through and tender; if still tough, continue pressure cooking as needed, repeating safe release before checking. The beef must reach at least 63°C / 145°F and remain hot for at least three minutes.

   Uses The complete assembled pressure cooker

4. 4

   Step 4: Drain the canned fava beans and measure one cup. Add all the drained cooked beans and all the whole allspice berries (1 tsp) to the actual tender oxtail and cooking liquid, and bring to a simmer over medium-high heat. Mix all the cornstarch (1 tbsp) with the separate two tablespoons cold slurry water until smooth, then stir this actual slurry into the simmering pot.

   Uses All the actual cooked oxtail and liquid · 1 cup canned fava (broad) beans, drained · 1 tsp whole allspice berries (pimento), added after pressure cooking · 1 tbsp cornstarch for slurry · 2 tbsp cold water for slurry

5. 5

   Step 5: Cook and stir for a few minutes until the sauce thickens and the already-cooked beans are tender and hot. Remove the whole allspice berries where possible and serve the finished oxtail and beans as four portions.

   Uses The complete assembled finishing pot