- Spinners (Miniature Dumplings):
- 2 cups flour
- 5 pounds oxtails cut into 1/2-1-inch slices
- 3 onions, chopped
- 2 scallions, chopped
- 4 cloves garlic
- 1 tablespoon chopped ginger
- 2 sprigs fresh thyme
- 3 tablespoons oil
- 1 teaspoon whole allspice ( pimento grains)
- 1 large carrot, julienned
- 1 green scotch bonnet pepper
- 4 bay leaves
- 1 tablespoon butter
- 1/2 tablespoon sugar
- One 14.5-ounce can butter beans, such as Grace, drained
- Serving suggestion:
- Jamaican rice and peas and fried plantains
For the spinners: Place the flour in a bowl and slowly pour in enough water to make a firm dough. On a lightly floured surface with floured hands knead the dough. Pinch 1 tablespoon portions of the dough and roll them into tiny logs or tiny cigars. You should have at least 24.
For the Oxtails: In a blender blend 2 of the onions, 2 cloves of the garlic, 1 sprig of the thyme, 1 of the scallions, 1 tablespoon of oil, a generous sprinkle of salt and a 1/2 cup water.
Pour half of the marinade over the oxtails and marinate in the refrigerator for 24 hours. Reserve the remaining marinade for later use.
Place the oxtails in a pressure cooker with the remaining onion, thyme, scallion, ginger, a sprinkle of salt and 4 cups of water (make sure that the oxtails are fully covered with water.) Set pressure cooker on high and cook until the oxtails are falling off the bone, about 1 hour.
Add the butter beans and cook for 2 more minutes. Serve with Jamaican rice and peas and fried ripe plantains!
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
Recipe courtesy Miss T's Kitchen
Recipe courtesy of Emeril Lagasse