For the wet jerk seasoning: To a blender, add the onion, garlic, ginger, thyme, Scotch bonnet, black pepper, brown sugar, salt, allspice, cayenne and 1 1/2 cups water. Blend well.
For the oxtails: Place the lima beans in a bowl and cover with enough water to soak; set aside.
Place the oxtails in large mixing bowl, add the wet jerk seasoning, and mix well. Cover and refrigerate for at least 4 hours, or preferably overnight.
Heat the vegetable oil in a wide pot or skillet. As the oxtails and 3 cups water. Braise, uncovered, for approximately 1 hour, turning the oxtails often.
Preheat the oven to 350 degrees F.
Transfer the oxtails to deep baking dish and cover with foil; reserve the pan juices in the braising pot. Bake for 1 hour, until very tender (see Cook's Note).
Meanwhile, place the braising pot over medium-low heat. Add the onion, carrot, browning sauce, soy sauce, tomato sauce and butter to the reserved pan juices. Drain and add the lima beans, and simmer for 30 minutes.
While the vegetables are simmering (and meat is still in the oven), make dumplings (spinners): In a small bowl, mix the flour with enough water to make a bread-like dough. With floured hands, shape the dough into small, oblong dumplings, about 2 inches long.
Add the dumplings to the pot. Then remove the oxtails from the oven and add to the pot, along with the bell pepper and scallion. Simmer until the dumplings are cooked through and the vegetables and lime beans are tender, another 30 minutes.
Check the oxtails for tenderness coming out of the oven; the smaller pieces actually take longer to cook.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Cool Runnings Jamaican Grill, Houston, TX
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