chef jimmyj
Gone but not forgotten. RIP
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- May 12, 2011
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This meal is one of the most requested by my family. It's a bunch of Prep but the results are so worth the work and cook time. The Beef can be Smoked, Char Grilled or Seared in the Dutch Oven. I got a late start, so the meat was Seared on the Stove. This step is a bit time consuming, but patience pays off as that Browned Beef add all important Color and Flavor. My family prefers Chuck Roast for this, I LOVE the Rich, Silky Mouth Feel the Collagen in Oxtails gives the dish. So, I made BOTH!
The lineup of Ingredients...
Sear off the Beef...
3 Pounds of Oxtails. Most of one Tail.
NOTE: Request 1" thick Slices of Oxtails, much easier to Eat with Fingers! A good Butcher will cut to order and have trimmed most of the Fat...
The Vegetables have been sautéed until brown and all the ingredients added...
Bring to a boil, cover and simmer 3 hours or until the meat is Pull apart tender.
Meanwhile, make the Spinner (Dumpling Dough) and rest 1 hour. The following is the Make Up of the Spinners...
Halfway there...
The Cookie Sheet is Full!...
When the Meat is Tender, remove it from the pot to a sheet pan. The Chuck Roast gets broken into 2" Chunk or Shredded, remaining fat and connective tissue discarded. Skim the layer of fat from the Broth, bring to a Boil and stir in the Spinners. I got them all in in 8 steps. Stir frequently and scrape the bottom of the pot for any that stick...
Pot Roast.
Boil the Spinners 15 minutes, the Gravy will thicken and return the meat to the pot...
Serve in Bowls with Lots of Gravy!
My bowl of Oxtails...
I would have gotten a pic of the bowls with Pot Roast and Spinners, but my Wife and Daughter started eating while I was shooting my bowl.
Hope you guys make the effort sometime. Totally worth the work.
The Full Recipe follows. Thanks for sharing in the Fun...JJ
Jamaican Pot Roast and Spinners
5 Lbs Chuck or 6 to 9 Lbs Oxtails
2T Bacon Fat or oil
2Tbs Sugar
2C Diced Onion
2C Diced Carrots
2C Diced Celery
1/2C Chopped Scallions
1Tbs Minced Garlic
1/2C Soy Sauce
1/4C Ketchup
1Tbs Kitchen Bouquet or Browning Sauce.
1Tbs Worcestshire Sauce
1Tbs Maggi Seasoning Liquid (Optional)
2tsp Kosher Salt
1tsp Whole Black Pepper, finely crushed
12ea Allspice Berries, a heaping tsp finely crushed
1bunch Fresh Thyme.
A bundle the size of your thumb, tied with...
1ea Large Bayleaf
8C Beef Stock or Water.
Optional: 1ea Whole Scotch Bonnet or Habanero. Halve or mince for more Heat!
I make the dish without for Bev, then the rest of us add Crushed Red Pepper or our favorite Hot Sauce at the table...
In an 8 Quart DO or Heavy Pot, Brown the Meat Well over high heat, and set aside.
Reduce heat to low and add the Sugar.
Stir until a Dark but not Burnt Caramel forms.
Quickly Add the Diced Mirepoix, increase the heat and saute until starting to softened.
Add the Scallions and Garlic, saute until fragrant, about a minute.
Deglaze with the Soy Sauce.
Add the Remaining and Stir well.
Add the Beef to the pot.
Bring to Boil, Reduce to Simmer, cover and cook, 3 hours or until meat is Probe Tender or falling off the Bones.
Remove the Meat and set aside. Skim Fat.
Bring the Broth back to a rolling Boil.
Add the Spinners and loose Flour, to the Boiling Broth, a dozen or so at a time, stirring to separate and get any sticking to the bottom of the pot.
Boil until the Spinners are aldente or to your liking, 15 to 20 miniutes or so, and the Gravy thickens. Stir Frequently and Adjust with water if needed.
Meanwhile, break rhe Beef into the desired sized Chunks, removing excess Fat and Connective Tissue. (Dogs Treat)
Taste the Gravy and Spinners for doneness. Adjust Salt, Pepper to Taste.
Return Meat to the Pot to reheat and serve in Large Bowls like Stew.
MAKES 8 TO 10 SERVINGS. Or, Plenty of Leftover that get better after a day or two. Can be Frozen.
NOTE: Many Recipes include the addition of BUTTER BEANS to the pot, if Canned, at the end. My guys don't care for the texture...
Steamed/Simmered Tender, Cabbage, Carrots, Celery, Onion, Bayleaf, S & P, is a Classic Side...
Jamaican Spinners (Easy Method)
6C AP Flour
2Tbs Oil of choice
1Tbs Kosher Salt
1tsp Baking POWDER.
2 1/2C Water
Combine all in a KA or other Mixer Bowl.
Using the Dough Hook, mix until a Smooth Dough forms, about 10 minutes.
Oil the Dough and Bowl lighly, cover and Rest on the counter while the Pot Roast cooks, at least an Hour or longer.
MAKE-UP...
Place the Dough on the work surface. Leave a Clean 12-16 inch Tall and Wide Rolling Area, directly in front of yourself.
Spread a 1/2 inch Thick, 6 X 12 inch wide layer of Flour above your Rolling Area.
Using a Bench Knife, cut a 1-2 inch thick strip of Dough from the ball.
Roll into a 1/2 inch thick Snake and push it into the flour pile.
Continue to Roll, until you have 4-5 Snakes in the Flour.
Using yourBench Knife, cut the Snakes into 1/2 to 1 inch Pillows, aka Gnocchi.
Toss the pillows until well floured.
Lift and place the dumplings on a Parchment Lined or Floured Cookie Sheet.
Continue Rolling and Cutting until all the dough is used up. You will get Fast with Practice!
When ready, using a long handled Spoon, slide a dozen or so Spinners into the Boiling Broth, excess flour and all.
Stir each addition well.
Simmer to desired doneness.
TRADITIONALLY! Each Pillow or small piece of torn dough would be Rolled
" SPUN between the palms "
into Individual 2" Snakes and added to the boiling broth ONE BY ONE!!!
Way too much work for these old Bones and Hands!
The lineup of Ingredients...
Sear off the Beef...
3 Pounds of Oxtails. Most of one Tail.
NOTE: Request 1" thick Slices of Oxtails, much easier to Eat with Fingers! A good Butcher will cut to order and have trimmed most of the Fat...
The Vegetables have been sautéed until brown and all the ingredients added...
Bring to a boil, cover and simmer 3 hours or until the meat is Pull apart tender.
Meanwhile, make the Spinner (Dumpling Dough) and rest 1 hour. The following is the Make Up of the Spinners...
Halfway there...
The Cookie Sheet is Full!...
When the Meat is Tender, remove it from the pot to a sheet pan. The Chuck Roast gets broken into 2" Chunk or Shredded, remaining fat and connective tissue discarded. Skim the layer of fat from the Broth, bring to a Boil and stir in the Spinners. I got them all in in 8 steps. Stir frequently and scrape the bottom of the pot for any that stick...
Pot Roast.
Boil the Spinners 15 minutes, the Gravy will thicken and return the meat to the pot...
Serve in Bowls with Lots of Gravy!
My bowl of Oxtails...
I would have gotten a pic of the bowls with Pot Roast and Spinners, but my Wife and Daughter started eating while I was shooting my bowl.
Hope you guys make the effort sometime. Totally worth the work.
The Full Recipe follows. Thanks for sharing in the Fun...JJ
Jamaican Pot Roast and Spinners
5 Lbs Chuck or 6 to 9 Lbs Oxtails
2T Bacon Fat or oil
2Tbs Sugar
2C Diced Onion
2C Diced Carrots
2C Diced Celery
1/2C Chopped Scallions
1Tbs Minced Garlic
1/2C Soy Sauce
1/4C Ketchup
1Tbs Kitchen Bouquet or Browning Sauce.
1Tbs Worcestshire Sauce
1Tbs Maggi Seasoning Liquid (Optional)
2tsp Kosher Salt
1tsp Whole Black Pepper, finely crushed
12ea Allspice Berries, a heaping tsp finely crushed
1bunch Fresh Thyme.
A bundle the size of your thumb, tied with...
1ea Large Bayleaf
8C Beef Stock or Water.
Optional: 1ea Whole Scotch Bonnet or Habanero. Halve or mince for more Heat!
I make the dish without for Bev, then the rest of us add Crushed Red Pepper or our favorite Hot Sauce at the table...
In an 8 Quart DO or Heavy Pot, Brown the Meat Well over high heat, and set aside.
Reduce heat to low and add the Sugar.
Stir until a Dark but not Burnt Caramel forms.
Quickly Add the Diced Mirepoix, increase the heat and saute until starting to softened.
Add the Scallions and Garlic, saute until fragrant, about a minute.
Deglaze with the Soy Sauce.
Add the Remaining and Stir well.
Add the Beef to the pot.
Bring to Boil, Reduce to Simmer, cover and cook, 3 hours or until meat is Probe Tender or falling off the Bones.
Remove the Meat and set aside. Skim Fat.
Bring the Broth back to a rolling Boil.
Add the Spinners and loose Flour, to the Boiling Broth, a dozen or so at a time, stirring to separate and get any sticking to the bottom of the pot.
Boil until the Spinners are aldente or to your liking, 15 to 20 miniutes or so, and the Gravy thickens. Stir Frequently and Adjust with water if needed.
Meanwhile, break rhe Beef into the desired sized Chunks, removing excess Fat and Connective Tissue. (Dogs Treat)
Taste the Gravy and Spinners for doneness. Adjust Salt, Pepper to Taste.
Return Meat to the Pot to reheat and serve in Large Bowls like Stew.
MAKES 8 TO 10 SERVINGS. Or, Plenty of Leftover that get better after a day or two. Can be Frozen.
NOTE: Many Recipes include the addition of BUTTER BEANS to the pot, if Canned, at the end. My guys don't care for the texture...
Steamed/Simmered Tender, Cabbage, Carrots, Celery, Onion, Bayleaf, S & P, is a Classic Side...
Jamaican Spinners (Easy Method)
6C AP Flour
2Tbs Oil of choice
1Tbs Kosher Salt
1tsp Baking POWDER.
2 1/2C Water
Combine all in a KA or other Mixer Bowl.
Using the Dough Hook, mix until a Smooth Dough forms, about 10 minutes.
Oil the Dough and Bowl lighly, cover and Rest on the counter while the Pot Roast cooks, at least an Hour or longer.
MAKE-UP...
Place the Dough on the work surface. Leave a Clean 12-16 inch Tall and Wide Rolling Area, directly in front of yourself.
Spread a 1/2 inch Thick, 6 X 12 inch wide layer of Flour above your Rolling Area.
Using a Bench Knife, cut a 1-2 inch thick strip of Dough from the ball.
Roll into a 1/2 inch thick Snake and push it into the flour pile.
Continue to Roll, until you have 4-5 Snakes in the Flour.
Using yourBench Knife, cut the Snakes into 1/2 to 1 inch Pillows, aka Gnocchi.
Toss the pillows until well floured.
Lift and place the dumplings on a Parchment Lined or Floured Cookie Sheet.
Continue Rolling and Cutting until all the dough is used up. You will get Fast with Practice!
When ready, using a long handled Spoon, slide a dozen or so Spinners into the Boiling Broth, excess flour and all.
Stir each addition well.
Simmer to desired doneness.
TRADITIONALLY! Each Pillow or small piece of torn dough would be Rolled
" SPUN between the palms "
into Individual 2" Snakes and added to the boiling broth ONE BY ONE!!!
Way too much work for these old Bones and Hands!
