Jamaican Oxtail with Broad Beans

Ingredients

• 1 lb oxtail
• 1 onion
• 1 scallions
• 2 clove garlic
• 1 tsp ginger
• 1 scotch bonnet
• 2 tbsp soy sauce
• 1 tbsp fresh thyme
• 2 tbsp vegetable oil
• 1½ cup water
• 7 oz broad beans
• 1 tbsp cornstarch
• 1 tsp salt (optional)
• ½ tsp black pepper (optional)

Steps

1. In a large bowl, combine oxtail with chopped onion, scallions, minced garlic, grated ginger, chopped scotch bonnet, soy sauce, fresh thyme, salt, and pepper.
2. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the oxtail on all sides, about 10 minutes.
3. Add 1.5 cups of water to the pot, bring to a simmer, then reduce heat to low, cover, and braise for 2-3 hours, or until oxtail is very tender. (Alternatively, use a pressure cooker for 25 minutes as per source method).
4. Stir in the broad beans and simmer for 10-15 minutes, or until tender.
5. In a small bowl, whisk cornstarch with 2 tablespoons of water to create a slurry.
6. Stir the cornstarch slurry into the simmering oxtail, cooking and stirring for a few minutes until the sauce has thickened.
7. Taste and adjust seasoning as needed. Serve hot with rice or other accompaniments.