Oxtail with broad beans (Jamaican Beef)

Mix the oxtail with the onion, spring onion, garlic, ginger, chilli, soy sauce, thyme, salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Sear the oxtail in the skillet until browned all over, about 10 minutes. Place it in a pressure cooker and pour 375 ml of water. Pressure cook for 25 minutes, then remove from heat and remove lid according to manufacturer's instructions.
Add the beans and peppers and simmer over medium-high heat. Dissolve the cornflour in 2 tablespoons of water and add the simmering oxtail. Cook and stir for a few minutes until the sauce thickens and the beans are tender.

foods：
450g oxtail
1 onion chopped
1 chives
2 cloves of garlic, minced
1 teaspoon ginger
1 chopped Scottish hat
2 tablespoons soy sauce
1 fresh thyme chopped
2 tablespoons vegetable oil
350ml of water
200 g broad beans
1 tablespoon corn flour
2 tablespoons of water