Ingredients Jump to Instructions ↓

  1. 1 pound beef oxtail, cut into pieces

  2. 1 large onion, chopped

  3. 1 green onion, thinly sliced

  4. 2 cloves garlic, minced

  5. 1 teaspoon minced fresh ginger root

  6. 1 scotch bonnet chile pepper, chopped

  7. 2 tablespoons soy sauce

  8. 1 sprig fresh thyme, chopped

  9. 1/2 teaspoon salt

  10. 1 teaspoon black pepper

  11. 2 tablespoons vegetable oil

  12. 1 1/2 cups water

  13. 1 cup canned fava beans, drained

  14. 1 teaspoon whole allspice berries

  15. 1 tablespoon cornstarch

  16. 2 tablespoons water

Instructions Jump to Ingredients ↑

  1. Toss the oxtail with the onion, green onion, garlic, ginger, chile pepper, soy sauce, thyme, salt, and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Brown the oxtail in the skillet until browned all over, about 10 minutes. Place into a pressure cooker, and pour in 1 1/2 cup water. Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer's directions. Add the fava beans and allspice berries, and bring to a simmer over medium-high heat. Dissolve the cornstarch 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.


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