Oxtail with broad beans

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Toss 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.
2. 2Brown the oxtail in the pan until browned all over, about 10 minutes. Place the into a pressure cooker, and pour in 375ml water.
3. 3Cook at pressure for 25 minutes, then take it off the 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.
4. 4Dissolve the cornflour in 2 tablespoons water, and stir into the simmering oxtail. Cook and stir a few minutes until the sauce has cooked down, and the broad beans are tender.