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.
Note- A slow cooker may be used instead of a
pressure cooker in step 1. Simply place the browned
oxtail and water into the slow cooker, and cook on
Low for 10 hours, or High for 6 hours. Proceed with
step 2 as stated.
Serving
Suggestions
Amount Per Serving Calories- 425 Total Fat- 22.4g Cholesterol- 125mg
Originally Submitted
4/21/2010
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