Beef Jamaican
Toss the oxtail with the onion
spring onion
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Compact view of the recipe's protein, carbs and fat.
3 macros
Protein
73g
52%
52 % des calories
Carbs
8g
6%
6 % des calories
Fat
26g
42%
42 % des calories
A practical estimate for how much to serve and cook.
Per serving
142g
For the full recipe
284g
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.
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