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1
For the spinners: Place the flour in a bowl and slowly pour in enough water to make a firm dough.
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2
On a lightly floured surface with floured hands knead the dough.
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3
Pinch 1 tablespoon portions of the dough and roll them into tiny logs or tiny cigars.
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4
You should have at least 24.
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5
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.
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6
Pour half of the marinade over the oxtails and marinate in the refrigerator for 24 hours.
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7
Reserve the remaining marinade for later use.
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8
Heat the remaining 2 tablespoons of oil in a deep frying pan with the remaining cloves of garlic and 1/2 a teaspoon of the allspice.
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9
Brown the oxtails on both sides for 20 minutes.
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10
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.)
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11
Set pressure cooker on high and cook until the oxtails are falling off the bone, about 1 hour.
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12
Add the carrot, scotch bonnet pepper, bay leaves, sugar, butter, remaining allspice, reserved marinade and the spinners to the pressure cooker.
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13
Simmer on the stovetop until reduced, 15 to 20 minutes.
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14
Add the butter beans and cook for 2 more minutes.
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15
Serve with Jamaican rice and peas and fried ripe plantains!
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16
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
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17
The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
