Oxtail with broad beans

Instructions

1- Toss the oxtail with the onion, spring onion, garlic, ginger, chilli, soy sauce, thyme, salt and pepper.

2- Heat the vegetable oil in a large frying pan over medium-high heat.

3- Brown the oxtail in the pan until browned all over, about 10 minutes.

4- Place into a pressure cooker, and pour in 375ml water.

5- Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer's directions.

6- Add the broad beans and pimento berries, and bring to a simmer over medium-high heat.

7- Dissolve the cornflour in 2 tablespoons water, and stir into the simmering oxtail.

8- Cook and stir a few minutes until the sauce has thickened, and the broad beans are tender.