Jamaican Oxtail

Name: Jamaican Oxtail
Ingredients: For the Marinated Oxtail:; 1/2 medium yellow onion, roughly chopped; 3 scallions, root ends trimmed and cut into 2-inch segments; 4 medium cloves garlic; 1/2 Scotch bonnet pepper, stemmed, seeded, and chopped; 3 pounds (1.4kg) oxtail; 1 tablespoon (15ml) soy sauce; 2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume; 1 teaspoon freshly ground black pepper; 1 tablespoon picked fresh thyme leaves; For the Oxtail Stew:; 2 tablespoons (30ml) vegetable oil or other neutral oil, plus more as needed; 1/2 medium yellow onion (about 4 ounces; 113g), cut into large chunks; 1 scallion, root end trimmed and roughly chopped; 4 medium cloves garlic, roughly chopped; 10 sprigs fresh thyme; 1 whole Scotch bonnet pepper, optional; 1 tablespoon (15ml) browning, such as Grace brand, or soy sauce (see notes); For the Spinners (Optional) and to Finish:; 1 1/2 cups all-purpose flour (6 3/4 ounces; 191g); Kosher salt; 2 cans butter beans or broad beans, drained; 1 tablespoon freshly ground black pepper; Cooked white rice or rice and peas, fried plantain, sliced avocado, and/or green salad, for serving

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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.

Jamaican Oxtail

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