- 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.