Jamaican Oxtail

Ingredients:
2-3 pounds of oxtail pieces
1 medium onion, chopped
4 cloves garlic, minced
3-4 sprigs of fresh thyme or 1 teaspoon dried thyme
1 Scotch bonnet peppers (adjust for heat preference) (optional)
2-3 scallions, chopped
1 tablespoon Jerk seasoning
1 can (14 ounces) butter beans or butter beans, drained and rinsed. (optional)
3 - 4 cups of water - enough to cover the meat
1 1/2 teaspoons salt to taste
1/4 teaspoon black pepper to taste
Optional: 1-2 tablespoons browning sauce for color or mushroom soy sauce
Traditional spinner (small/long flour dumpling) optional
1-2 Carrots diced
Instructions: 

1. Preparation: Rinse the oxtail pieces thoroughly under cold water. Drain all the water off the meat, then season it with salt and jerk seasoning mix, cover, and marinate for at least one hour in the refrigerator.
   
2. Browning: Turn the oven on to broil. Add the oxtail pieces in a large, heavy-bottomed baking pan or your broiler pan. Then place the pan in the oven on the top rack and cook for 4- 5 minutes on each side until brown. This step adds depth to the flavor.
   
3. Cooking and Simmer: In the large pot, add the oxtail from the pan, chopped onions, minced garlic, thyme, and 3- 4 cups of water, enough to cover the meat. (Give your baking pan a good scrape with a small amount of water to get some of that flavor into the pot).
   
4. If you are using dried uncooked butter beans, browning, or mushroom soy sauce, add them to the pot. Cover and bring to a boil, then reduce the heat and cook on medium-low (simmer) for about 2.5 to 3 hours or until the meat and beans are very tender. Stir the pot occasionally and add more water if needed. (If you use an instant pot, cook for 20 minutes for meat and beans to be tender.).
   
5. Add Veggies and Flavor: Once oxtails are tender, add the chopped carrots, scallion, dumpling, and canned butter beans. Taste and adjust your seasoning with salt and black pepper. Simmer for an additional 30 minutes to thicken the sauce. Make sure you have enough gravy in the pot.
   
6. Serve: Once the oxtail is tender and the sauce has thickened to your liking, you can Serve your Jamaican Oxtail Stew with hot Traditional Jamaican Rice and Peas
   

Recipe for Spinners
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 cup water - as needed

1. In a small bowl, combine the flour and salt. Mix well, then slowly add the water. Mix well and make your dough. Your dough should be stiff, not soft and sticky. Allow to rest for 5-10 minutes.
   
2. Pull a small piece into your hand and roll it into a tapered share about 2 1/2 to 3 inches long.
   
3. Place it into the hot liquid section of the pot to cook with the oxtail.
   

NOTE:

1. Cook time can vary based on the cut of your oxtails. The bigger the cut, the longer the cooking time.
   
2. If using an Instant Pot, once the meat is done cooking under pressure, you open the pot, add your remaining seasoning, and continue to cook the oxtail in the Instant Pot without the pressure cooker lid for an additional 20-30 minutes after adding veggies and flavor.
   
3. Try using my all-natural small batch of Jerk Seasoning for a bold, flavorful oxtail.
   
4. Browning and mushroom soy sauce can be found at your local Caribbean grocery store.
   

This dish is known for its robust and savory flavor, making it a favorite in Jamaican cuisine. Enjoy!