Braised Oxtail with Jamaican Spinners (Dumplings)

Ingredients

• 2 packages Rumba Meats® Beef Oxtails
• 2 tablespoons soy sauce
• 2 teaspoons Jamaican all-purpose seasoning
• 1 teaspoon garlic powder
• ½ teaspoon coarse ground black pepper
• ½ teaspoon ground allspice
• 1 tablespoon vegetable oil
• ½ white onion, diced
• 2 garlic cloves, chopped
• ¼ cup ketchup
• 1 tablespoon Caribbean browning
• 1 scotch bonnet pepper, whole (optional)
• 5 cups water
• 2 sprigs fresh thyme
• 2 tablespoons butter
• 2 small carrots, peeled, sliced
• ½ cup sliced red, orange, and yellow mini sweet pepper rings
• 1 bunch scallions, sliced
• 1 cup all-purpose flour
• ½ teaspoon kosher salt
• Water, as needed

Instructions

1. Trim excess fat on beef oxtail, if desired. Season evenly with soy sauce, Jamaican all-purpose seasoning, garlic, black pepper, and allspice. Cover and refrigerate for 1 hour.
2. Heat oil in a 6-quart Dutch oven over medium-high heat. Working in batches if necessary to avoid crowding, add oxtail and cook until evenly browned, turning frequently (about 5 minutes on each side). Transfer to a plate and repeat with remaining oxtails.
3. Add onion and garlic to Dutch oven and cook for 3 minutes, stirring frequently.
4. Add ketchup, Caribbean browning, reserved oxtails and pan juices, and scotch bonnet pepper.
5. Add water, cover, and simmer for 2 hours, until oxtail is tender and cooked to an internal temperature of 160°F.
6. While oxtail is cooking make spinners: Combine flour, and salt in a bowl. Add 1/3 cup water. Using your hands, form a dough. If dough seems dry, add additional water, 1 tablespoon at a time to form a soft, but not sticky dough. Knead briefly, cover and let the dough rest for 10 minutes.
7. Lightly dust your palms with flour to prevent dough from sticking. Pinch off a tablespoon-size piece of dough and roll in your palms of your hands into a spindle shape. Repeat with remaining dough.
8. Drop Jamaican spinners into simmering oxtail stock. Stir in carrots, sweet peppers, and butter. Cook over low heat for 20 to 30 minutes., stirring occasionally, until spinners are cooked. Taste and adjust seasonings, if needed.
9. Serve braised oxtail and spinners ladled over white rice. Garnish with green onions.