Jamaican Oxtail with Broad Beans

1 pound beef oxtail, cut into pieces

1 large onion, chopped

1 green onion, thinly sliced

2 cloves garlic, minced

1 tsp. minced fresh ginger root

1 scotch bonnet chile pepper, chopped

2 tbsp. soy sauce

1 sprig fresh thyme, chopped

½ tsp. salt

1 tsp. black pepper

2 tbsp. vegetable oil

1 ½ cups water

1 cup canned fava beans, drained

1 tsp. whole allspice berries

1 tbsp. cornstarch

2 tbsp. water

Preparation:

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 ½ cups 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. Serves: 4.