Ludovica and Dennis Innkeeper of High Hope Estate in St Anns Bay, WI , Jamaica shares recipe for Oxtail and Beans

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	Recipe : Oxtail and Beans

This Recipe contributed by:
Ludovica and Dennis Innkeeper of High Hope Estate in St Anns Bay, WI , Jamaica

The combination of broad beans (also called fava beans) and spinners makes this a super-hearty recipe with that extraordinary country flavour that Jamaican foods tend to possess. You can substitute beef or veal shanks if oxtail is hard to find.

1kg. (2lb) oxtail, jointed
60 ml (2 fl. oz) canola oil
1.25 litres (2pints) water
2 med. tomatoes, chopped
2 med. onions, chopped
3 garlic cloves, chopped
1 sprig of thyme
Sald & freshly ground pepper
250g (8oz) tinned broad beans or cooked fresh broad beans
Spinners

Wash and dry the oxtail pieces, then brown them in the oil in a large stockpot or soup kettle. Add 1 litre (1 3/4 pints) of the water and bring to the boil over high heat. Reduce the heat to low and simmer until the oxtail is tender, about 1 hour. Add all of the remaining ingredients except the beans and the spinners. Cook over medium heat for 10 mins. then add the reamaining water along with the beans and the spinners.

Reduce the heat to low, cover, and simmer until the liquid becomes a thick gravy, about 10 mins.

Serves 4

Spinners:

1 cup plain flour
1/4 teaspoon salt
water

To make the spinners, combine the flour and salt in a small bow. Add enough water to makde a stiff dough. For each spinner, pinch off about 2 tablespoons of dough and shape into long, think dumplings.

(Updated: 18 Jul 2007)

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