Recipe Yield 4 servings

1 pound beef oxtail, cut into pieces
1 teaspoon minced fresh ginger root
2 tablespoons soy sauce
1/2 teaspoon salt (optional)
1 Pouch of Local Spice Complete Seasoning
2 tablespoons vegetable oil
1 1/2 cups water
1 cup canned butter/broad beans, drained
1 tablespoon cornstarch
2 tablespoons water

Jamaican Oxtail


1. Toss the oxtail with the 1 Pouch of Local Spice Complete Seasoning, soy sauce, salt(optional), ginger. 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.

2. Add the butter/broad beans 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