4 Serves
60 Mins
In a large bowl, combine the oxtail with chopped onion, spring onions, minced garlic, fresh ginger, chilli, soy sauce, fresh thyme, salt, and pepper. Toss thoroughly to coat.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
.jpg&w=3840&q=75)
KoreanVitamin K
162 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
172 µg / 400 µgCalcium
609 mg / 1,300 mgIron
13 mg / 18 mgMagnesium
217 mg / 420 mgPhosphorus
234 mg / 1,250 mgPotassium
1567 mg / 4,700 mgSodium
1491 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
5 g / 28 gSugar
5 g / 50 gSaturated Fat
9 g / 20 gCholesterol
13 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Heat vegetable oil in a large frying pan over medium-high heat. Sear the seasoned oxtail pieces until browned on all sides.
Transfer the browned oxtail into a pressure cooker and add 375ml of water. Seal and cook at high pressure.
Release the pressure according to the manufacturer's instructions. Stir in the broad beans and pimento berries, then simmer the mixture over medium-high heat.
Dissolve the cornflour in 2 tablespoons of water and stir into the pot. Continue to cook until the sauce thickens and the beans are tender.
7
g68
g14
g
Thai
New Zealand