Oxtail with broad beans
Tender oxtail braised in a rich flavorful sauce with broad beans and served with a side of mashed potatoes
African
Main
425
Calories
17.6 g
Carbs
22.4 g
Fat
38.8 g
Protein
•
Method
Toss the oxtail with the onion, spring onion, garlic, ginger, chilli, soy sauce, thyme, salt and pepper. Heat the vegetable oil in a large frying pan over medium-high heat. Brown the oxtail in the pan until browned all over, about 10 minutes. Place into a pressure cooker, and pour in 375ml water. Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer's directions.
Add the broad beans and pimento berries, and bring to a simmer over medium-high heat. 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 broad beans are tender.
Ingredients
Oxtail
•
450g
Onion
•
1 chopped
Spring Onions
•
1
Scotch Bonnet
•
1 chopped
Soy Sauce
•
2 tbs
Vegetable Oil
•
2 tbs
Broad Beans
•
200g
Corn Flour
•
1 tbs
Ginger
•
1 tsp
Garlic Clove
•
2 cloves minced
Thyme
•
1 chopped