Jamaican Oxtail with Butter Beans

Ingredients

• 1.4 kg (3 lb) oxtail, cut into segments and trimmed of loose fat
• 1 lime, halved
• 2 tbsp browning sauce
• 3 tbsp dark soy sauce
• 1 tbsp all-purpose seasoning
• 1 tsp ground allspice
• 1 tsp freshly ground black pepper
• 1 large onion, chopped
• 4 spring onions, chopped
• 6 garlic cloves, crushed
• 1 tbsp grated fresh ginger
• 4 sprigs fresh thyme
• 2 tbsp vegetable oil
• 1 tbsp dark brown sugar
• 8 whole pimento (allspice) berries
• 1 litre beef stock
• 1 carrot, sliced into thick coins
• 1 x 400 g tin butter beans, drained
• 2 tbsp ketchup
• 1 scotch bonnet pepper, left whole
• 1 tbsp cornflour mixed with 2 tbsp cold water
• 100 g plain flour, a pinch of salt and 60 ml water, for spinners

Before you cook

• Rub the oxtail all over with the cut lime, then rinse under cold water and pat dry.
• Toss the oxtail with the browning, soy sauce, all-purpose seasoning, allspice and black pepper.
• Add half the onion, spring onion, garlic and ginger plus 2 thyme sprigs, and rub everything into the meat.
• Cover and marinate in the fridge for at least 2 hours, ideally overnight.
• Mix the flour, salt and water into a stiff dough, then roll it into thin ropes and cut 5 cm spinners.

Steps

1. Scrape the marinade off the oxtail and keep it in a bowl.
2. Heat the oil in a heavy pot over medium-high heat.
3. Sprinkle the brown sugar into the oil and let it bubble and darken for 1 minute.
4. Add the oxtail and sear for 10 minutes, turning to colour every side.
5. Stir in the reserved marinade along with the remaining onion, spring onion, garlic, ginger, thyme and the pimento berries.
6. Pour in the beef stock and bring the pot to a boil.
7. Lower the heat, cover the pot and simmer very gently for 2 hours 30 minutes, topping up with hot water if it runs dry.
8. Check that the meat slides off the bone under a fork, and give it another 20 minutes if it does not.
9. Add the carrot, butter beans, ketchup and the whole scotch bonnet.
10. Drop the spinners into the gravy one at a time so they do not clump.
11. Simmer uncovered for 20 minutes until the spinners are cooked through and the carrot is tender.
12. Stir in the cornflour slurry and cook for 2 minutes until the gravy turns glossy.
13. Remove the scotch bonnet and thyme stalks, season to taste, and serve over rice and peas.