Jamaican Oxtail with Broadbeans

Ingredients:
500 g 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 chilli pepper, chopped
2 Tbsp soy sauce
1 sprig fresh thyme, chopped
½ tsp salt
1 tsp black pepper
2 Tbsp vegetable oil
1½  cups water
1 cup broad beans, cut into pieces
1 tsp pimento berries (allspice) or peppercorns (optional)
1 Tbsp cornstarch
2 Tbsp water

Method:

1. Toss the oxtail with the onion, green onion, garlic, ginger, chile pepper, soy sauce, thyme, salt, and pepper. 
2. 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. 
3. Place into a pressure cooker, and pour in 1½ cup water. Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer's directions.
4. Add the broad beans and pimento berries, and bring to a simmer over medium-high heat. 
5. 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 broad beans are tender.

Note
A slow cooker may be used instead of a pressure cooker in step 3. 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 4 as stated.