Jamaican Oxtail Stew

Ingredients:

1.5kg Oxtail

1 Tbsp Vegetable Oil

1 Onion, chopped

2 Cloves Garlic, crushed

1 Small Carrot, sliced

2 Spring Onions, sliced

1 Can of Butter Beans

2 Sprigs Fresh Thyme

1 Pint Beef Stock

Freshly Ground Black Pepper

Salt to taste

For the spinners

150g Plain Flour

90ml Water

Pinch of Salt

Method:

1. Trim off any excess fat from the meat.  In a large heavy based pan or Dutch pot, heat the oil over a medium-high heat.  Add the oxtail and brown on both sides.
2. Add the onions and garlic and cook for 2-3 minutes, ensuring they do not burn.
3. Add the beef stock, carrots and thyme and bring to the boil.  Season well with salt and pepper.  Cover the pan with a tight fitting lid and reduce the heat to simmer.  Cook for 1 hour and 45 minutes.
4. Prepare the spinners by sieving the flour into a bowl.  Gradually add the water until you have smooth dough.  Break off 2 inch pieces and roll the dough in the palm of your hands to create little finger like dumplings.
5. Add the butter beans and spinners to the pot and cook for a further 25 minutes.

Tip:  For a spicy stew, you can add scotch bonnet chilli or lots of black pepper.  It all depends on your taste.  Do not prepare the spinners too early as they will dry out.

Hands