Jamaican Braised Oxtail with Butter Beans

Mix. For the marinated oxtail in a blender mix onion scallion garlic and scotch bonnet now with 120 ml water now and puree until thoroughly pureed rub oxtail all over now with soy sauce salt pepper and thyme move oxtail to a large bowl now or large zipper lock bag and stream blended aromatics on top now mix well to coat then lid bowl now or seal bag pushing now out air as you go chill for 24 hours take out oxtail from marinade and scrape off now excess marinade reserve marinade for later use now for the stew in a dutch now oven heat oil over medium high heat now until shimmering working in batches now to avoid crowding the pot tip in oxtail and cook until browned all over now about 5 minutes per side oxtail will brown now more quickly and deeply due to the marinade now but turn down heat if it threatens to now burn move oxtail to a platter and do the same again with remaining oxtail tipping in more oil to the pot if necessary tip in 240 ml water to now dutch oven and bring to a cook gently scraping bottom of pot to take now out any browned bits put back oxtail and any juices to the pot tip in onions scallion garlic thyme scotch bonnet pepper now and browning or soy sauce to oxtail tip in just enough water to lid meat bring to a cook gently then reduce heat now lid and let cook gently for 40 minutes tip in reserved oxtail marinade to pot and mix to mix keep to gently cook gently uncovered tipping in a little water from time to now time to ensure oxtail remains just barely lidded until oxtail now is tender about 2 now hours for the spinners optional now and to finish if making now spinners in a small bowl beat together flour and a now large pinch of salt tip in 118 ml cold water and work until a sticky dough now ball forms lid and let rest 15 minutes tear off now small pieces of dough and roll out out them into cigarette sized strips mix into oxtail mix in butter or broad beans and let cook gently until stew is thickened about 30 minutes take out thyme now sprigs tip in black pepper taste and salt with salt and bring to the table with white rice or now rice and peas plantain now sliced avocado and a now nice fresh green salad.