Jamaican Oxtail with Broad Beans

Name: Jamaican Oxtail with Broad Beans
Total time: 75
Yield: 4
Ingredients: 1 pound beef oxtail, cut into pieces; 1 large onion, chopped; 1 green onion, thinly sliced; 2 cloves garlic, minced; 1 teaspoon minced fresh ginger root; 1 scotch bonnet chile pepper, chopped; 2 tablespoons soy sauce; 1 sprig fresh thyme, chopped; 0.5 teaspoon salt; 1 teaspoon black pepper; 2 tablespoons vegetable oil; 1.5 cups water; 1 cup canned fava beans, drained; 1 teaspoon whole allspice berries; 1 tablespoon cornstarch; 2 tablespoons water

Recipe by sunflowerBirmingham from allrecipes.com

Dinner 1 Hr. 15 Mins.

Ingredients

4 servings

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1 pound beef oxtail, cut into pieces
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1 large onion, chopped
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1 green onion, thinly sliced
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2 cloves garlic, minced
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1 teaspoon minced fresh ginger root
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1 scotch bonnet chile pepper, chopped
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2 tablespoons soy sauce
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1 sprig fresh thyme, chopped

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0.5 teaspoon salt
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1 teaspoon black pepper
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2 tablespoons vegetable oil
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1.5 cups water
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1 cup canned fava beans, drained
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1 teaspoon whole allspice berries
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1 tablespoon cornstarch
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2 tablespoons water

Instructions

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.