Oxtails and Spinners

By Sweet July

Low and slow helps flavor build, and this delicious take on a Jamaican classic is worth the wait.

Serves: 4

Time: 4 hours, 30 minutes

Every Jamaican has their own version of this classic dish. But according to Ayesha, no matter how you make it, spinners are a must.

This recipe captures the flavors of the oxtail she grew up eating, prepared by her grandma and mom. Whenever Ayesha is feeling homesick, this is the recipe she makes to feel closer to her family. It's no surprise why, as it's the definition of comfort food. The only real trick here is to not rush the process. Time equals flavor, so the longer you wait the better it will taste.

Ingredients

- MARINATED OXTAILS
- 2 pounds oxtails
- 2 medium scallions, chopped (about 3 tablespoons)
- 2 tbsp dark-brown sugar
- 4 medium garlic cloves, minced (1 tablespoon plus 1 teaspoon)
- 1 (1-inch) piece fresh ginger, peeled and minced (about 1 tablespoon)
- 1 tbsp dry oxtail seasoning (available online)
- 1 tbsp onion powder
- 1/2 tsp fresh thyme leaves
- 1/2 tsp kosher salt
- 1/2 tsp black pepper

- OXTAIL STEW
- 1/4 cup packed dark-brown sugar
- 2 medium carrots, sliced 1/4-inch-thick (about 1 1/4 cups)
- 1 medium yellow onion, chopped (about 1 1/4 cups)
- 4 medium scallions, white and light green parts only, chopped (about 1/2 cup)
- 1 tbsp tomato paste
- 1 (1-inch) piece fresh ginger, peeled and minced (about 1 tablespoon)
- 2 medium garlic cloves, minced (2 teaspoons)
- 4 thyme sprigs
- 1 fresh green Scotch bonnet chile
- 5 whole allspice
- 1 tsp black pepper
- 1 tsp kosher salt
- 2 cups beef stock
- 1/4 cup cup unsweetened coconut cream (from one 13 1/2-ounce can)
- 1 (16-ounce) can butter beans, drained

- SPINNERS
- 1 cup all-purpose flour
- 1/4 cup water
- 1 tsp olive oil
- 1/4 tsp kosher salt

Instructions

Step 1

Prepare the Marinated Oxtails by placing oxtails, scallions, brown sugar, garlic, ginger, oxtail seasoning, onion powder, thyme, salt and pepper in a large bowl; toss until evenly coated. Cover and place in refrigerator to marinate at least 8 hours or up to 24 hours.

Step 2

Preheat oven to 325°. Heat a large Dutch oven over medium. Add brown sugar; cook, stirring occasionally, until sugar turns deep amber in color and begins to melt, 3 to 4 minutes. Remove oxtails from marinade (discard remaining marinade in bowl), and add to Dutch oven, stirring to coat in brown sugar. Stir in carrots, onion, scallions, tomato paste, ginger, garlic, thyme sprigs, chile, allspice, black pepper and salt; cover and cook, undisturbed, until beginning to brown, about 5 minutes. Uncover; stir in stock and coconut cream. Cover and transfer to oven. Cook for 2 hours.

Step 3

Remove Dutch oven from oven. Carefully uncover; stir in butter beans. Cover and return to oven; cook until oxtails are almost tender, about 30 minutes.

Step 4

Increase oven temperature to 350° (do not remove Dutch oven from oven). Uncover Dutch oven and cook until liquid is slightly reduced and oxtails are very tender when pierced with a fork, about 50 minutes.

Step 5

Meanwhile, prepare the Spinners. Stir together flour, water, oil and salt in a large bowl until combined. Knead dough into a ball; let rest 10 minutes. Divide dough evenly into 12 (1/2-ounce) pieces. Roll each dough piece between your hands to make a long, spindle-shaped dumpling. Place spinners on a parchment-paper-lined plate. Cover with a damp paper towel and set aside at room temperature until ready to use.

Step 6

Remove Dutch oven from oven. Nestle Spinners into Oxtail Stew in Dutch oven. Cover and return to oven; cook at 350° until spinners are tender and cooked through, about 10 minutes.