Jamaican Braised Oxtail With Buttered Spinners

30 mins Prep Time

3 hours 0 mins Cook Time

Written By

Vicky Tran

Jamaican oxtail stew will forever be one of my most favourite braises to make, especially during these cold winter days. I mean, how can it get any tastier than oxtail braised until tender in a deep brown gravy sauce and then studded with creamy butter beans? It can't!

Though oxtail is one of those meats that will cost you a little more than other beef cuts because the overall yield coming from each cow is so minimal, it's worth it to spend the extra if you can and try this recipe at home. More often than not, this braise is served on top of rice and peas or plain steamed rice but this version here has it being served alongside "spinners" (a Jamaican dumpling if you will), which have been seared in butter to crispy-on-the-outside-chewy-on-the-inside perfection. Any which way you decide to serve it, make sure to be generous with the gravy, which this recipe guarantees you will yield a very decent amount of. With any braises, soups or stews, I really encourage making it a day in advance if you've got the time and patience to do so as those complex flavours that took so long to build and develop get fully rounded out once they have had an opportunity to "settle" overnight.

Ingredients

Jamaican Braised Oxtail

3 pounds fresh oxtail, cut into 1 1/2"-inch pieces (larger ends split in half) by a butcher
1 x 19 ounce can butter beans
3 cups low sodium beef broth
2 cups white onion, diced
1 cup carrots, peeled and sliced into 1/4"-inch slices
1 cup celery, sliced into 1/4"-inch pieces
4 thumbs ginger, peeled and smashed
4 garlic cloves, peeled smashed
2 whole Scotch bonnet peppers (optional)
3 tablespoons canola oil (plus additional as required)
3 tablespoons soy sauce
2 tablespoons all-purpose flour
2 tablespoons tomato paste
1 1/2 tablespoons brown sugar
1/2 tablespoon Jamaican browning sauce
6 sprigs fresh thyme
1 teaspoon kosher salt
1 teaspoon Worcestershire sauce
1 teaspoon ground clove
1/2 teaspoon ground allspice
Fresh cracked black pepper, to taste

Spinners

2 cups all-purpose flour
1/2 cup water (plus additional as required)
2 tablespoons unsalted butter
2 teaspoons baking powder
2 teaspoons kosher salt

Directions

Jamaican Braised Oxtail With Buttered Spinners

9 Steps

Step 1

Preheat a large Dutch oven or braising pot on medium-high heat. In a mixing bowl, toss the fresh cut oxtail with the kosher salt, canola oil, all-purpose flour and fresh cracked black pepper. Mix to coat each piece of oxtail.
Step 2

Add in enough additional canola oil to the preheated pot to evenly coat the bottom and working in batches, begin searing the seasoned oxtail in a single layer for approximately 3-4 minutes per side. Remove from the pot once browned and set aside.
Step 3

Once all of the oxtails have been browned, lower the heat to medium and add in the onions, celery, carrots, smashed garlic cloves, smashed ginger, brown sugar and cook for 7-10 minutes until the vegetables have softened and browned lightly.
Step 4

Add in the tomato paste, ground clove, ground allspice, browning sauce, Worcestershire sauce, soy sauce and cook for 5 minutes.
Step 5

Add all of the browned oxtail along with any juices that may have accumulated, thyme sprigs, whole scotch bonnets as well as the beef broth. Top with additional water to ensure that oxtails are completely submerged if necessary. Bring to a rolling simmer and cook covered for 2.5-3 hours until tender, skimming fat and impurities from the top throughout.
Step 6

While the oxtail is simmering, prepare the spinners. Bring a medium pot of salted water to a boil. In a mixing bowl combine the all-purpose flour, baking powder and salt, mix with a wooden spoon. Begin by adding 1/2 cup of water and working with the wooden spoon mix to combine. Add small additional amounts of water at a time if necessary, switch to using your hands and turn over to a work surface. Knead the dough briefly just until it becomes pliable and even. Cut small pieces approximately 1 tablespoon in volume and use your hands to roll into long tubes with tapered ends, approximately 4"-inches in length. Repeat this process until all of the dough ball has been formed.
Step 7

Cook the spinners in the salted boiling water for 4-5 minutes or until no longer raw and doughy in the centre. Strain off the spinners and toss lightly with oil, transfer to a bowl and cover until ready to eat.
Step 8

After about 2.5 hours, the oxtail should be tender but not falling apart, strain and rinse the butter beans and mix into the stew and cook for an additional 15 minutes, adjust seasoning with salt and fresh black pepper if necessary.
Step 9

To finish the spinners, heat a large non stick pan on medium high heat. Add in the butter, it should be sizzling, then add in the boiled spinners. Cook for 4-5 minutes tossing regularly until the spinners are browned and crispy on the outside. Season very lightly with salt and cracked black pepper. Transfer to serving plates and top with the braised oxtail stew as well as fresh thyme leaves if desired.

Ingredients

Jamaican Braised Oxtail

3 pounds fresh oxtail, cut into 1 1/2"-inch pieces (larger ends split in half) by a butcher
1 x 19 ounce can butter beans
3 cups low sodium beef broth
2 cups white onion, diced
1 cup carrots, peeled and sliced into 1/4"-inch slices
1 cup celery, sliced into 1/4"-inch pieces
4 thumbs ginger, peeled and smashed
4 garlic cloves, peeled smashed
2 whole Scotch bonnet peppers (optional)
3 tablespoons canola oil (plus additional as required)
3 tablespoons soy sauce
2 tablespoons all-purpose flour
2 tablespoons tomato paste
1 1/2 tablespoons brown sugar
1/2 tablespoon Jamaican browning sauce
6 sprigs fresh thyme
1 teaspoon kosher salt
1 teaspoon Worcestershire sauce
1 teaspoon ground clove
1/2 teaspoon ground allspice
Fresh cracked black pepper, to taste