Jamaican Oxtail

Ingredients

• For the Marinated Oxtail:
• 1/2 medium yellow onion, roughly chopped
• 3 scallions, root ends trimmed and cut into 2-inch segments
• 4 medium cloves garlic
• 1/2 Scotch bonnet pepper, stemmed, seeded, and chopped
• 3 pounds (1.4kg) oxtail
• 1 tablespoon (15ml) soy sauce
• 2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume
• 1 teaspoon freshly ground black pepper
• 1 tablespoon picked fresh thyme leaves
• For the Oxtail Stew:
• 2 tablespoons (30ml) vegetable oil or other neutral oil, plus more as needed
• 1/2 medium yellow onion (about 4 ounces; 113g), cut into large chunks
• 1 scallion, root end trimmed and roughly chopped
• 4 medium cloves garlic, roughly chopped
• 10 sprigs fresh thyme
• 1 whole Scotch bonnet pepper, optional
• 1 tablespoon (15ml) browning, such as Grace brand, or soy sauce (see notes)
• For the Spinners (Optional) and to Finish:
• 1 1/2 cups all-purpose flour (6 3/4 ounces; 191g)
• Kosher salt
• 2 cans butter beans or broad beans, drained
• 1 tablespoon freshly ground black pepper
• Cooked white rice or rice and peas, fried plantain, sliced avocado, and/or green salad, for serving

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