Jamaican Braised Oxtail With Buttered Spinners 9 Steps
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.
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.
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.
Add in the tomato paste, ground clove, ground allspice, browning sauce, Worcestershire sauce, soy sauce and cook for 5 minutes.
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.
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.
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.
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.
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.