Jamaican Oxtail

Step 1

For the Marinated Oxtail: In a blender, combine onion, scallion, garlic, and Scotch bonnet with 1/2 cup (120ml) water and blend until thoroughly pureed. Rub oxtail all over with soy sauce, salt, pepper, and thyme. Transfer oxtail to a large bowl or large zipper-lock bag and pour blended aromatics on top. Mix well to coat, then cover bowl or seal bag, pushing out air as you go. Refrigerate for 24 hours. Serious Eats / Karina Matalon Remove oxtail from marinade and scrape off excess marinade. Reserve marinade for later use. Serious Eats / Karina Matalon For the Stew: In a Dutch oven, heat oil over medium-high heat until shimmering. Working in batches to avoid crowding the pot, add oxtail and cook until browned all over, about 5 minutes per side (oxtail will brown more quickly and deeply due to the marinade, but turn down heat if it threatens to burn). Transfer oxtail to a platter and repeat with remaining oxtail, adding more oil to the pot if necessary. Serious Eats / Karina Matalon Add 1 cup (240ml) water to Dutch oven and bring to a simmer, scraping bottom of pot to remove any browned bits. Return oxtail and any juices to the pot. Serious Eats / Karina Matalon Add onions, scallion, garlic, thyme, Scotch bonnet pepper, and browning or soy sauce to oxtail. Add just enough water to cover meat, bring to a simmer, then reduce heat, cover, and let simmer for 40 minutes. Serious Eats / Amanda Suarez Add reserved oxtail marinade to pot and stir to combine. Continue to gently simmer, uncovered, adding a little water from time to time to ensure oxtail remains just barely covered, until oxtail is tender, about 2 hours. Serious Eats / Karina Matalon For the Spinners (Optional) and to Finish: If making spinners: In a small bowl, whisk together flour and a large pinch of salt. Add 1/2 cup (118ml) cold water and knead until a sticky dough ball forms. Cover and let rest 15 minutes. Tear off small pieces of dough and roll them into cigarette-sized strips. Stir into oxtail. Serious Eats / Karina Matalon Stir in butter or broad beans and let simmer until stew is thickened, about 30 minutes. Remove thyme sprigs. Serious Eats / Karina Matalon Add black pepper, season with salt, and serve with white rice or rice and peas, plantain, sliced avocado, and a nice fresh green salad. Serious Eats / Karina Matalon

Step 2

For the Marinated Oxtail: In a blender, combine onion, scallion, garlic, and Scotch bonnet with 1/2 cup (120ml) water and blend until thoroughly pureed. Rub oxtail all over with soy sauce, salt, pepper, and thyme. Transfer oxtail to a large bowl or large zipper-lock bag and pour blended aromatics on top. Mix well to coat, then cover bowl or seal bag, pushing out air as you go. Refrigerate for 24 hours.