Instruction

• Toss the oxtail with the onion, spring onion, 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