For the Marinated Oxtail: In a blender, combine onion, scallion, garlic, and Scotch bonnet with ½ cup (120ml) water and blend until thoroughly pureed. Rub oxtail all over with soy sauce, salt, pepper, and thyme. Transfer oxtail to a large bowl or large zipper-lock bag and pour blended aromatics on top. Mix well to coat, then cover bowl or seal bag, pushing out air as you go. Refrigerate for 24 hours.

Remove oxtail from marinade and scrape off excess marinade. Reserve marinade for later use.

For the Stew: In a Dutch oven, heat oil over medium-high heat until shimmering. Working in batches to avoid crowding the pot, add oxtail and cook until browned all over, about 5 minutes per side. Transfer oxtail to a platter and repeat with remaining oxtail, adding more oil to the pot if necessary.

Add 1 cup (240ml) water to Dutch oven and bring to a simmer, scraping bottom of pot to remove any browned bits. Return oxtail and any juices to the pot.

Add onions, scallion, garlic, thyme, Scotch bonnet pepper, and browning or soy sauce to oxtail. Add just enough water to cover meat, bring to a simmer, then reduce heat, cover, and let simmer for 40 minutes.

Add reserved oxtail marinade to pot and stir to combine. Continue to gently simmer, uncovered, adding a little water from time to time to ensure oxtail remains just barely covered, until oxtail is tender, about 2 hours.

For the Spinners (Optional) and to Finish: If making spinners: In a small bowl, whisk together flour and a large pinch of salt. Add ½ cup (118ml) cold water and knead until a sticky dough ball forms. Cover and let rest 15 minutes. Tear off small pieces of dough and roll them into cigarette-sized strips. Stir into oxtail.

Stir in butter or broad beans and let simmer until stew is thickened, about 30 minutes. Remove thyme sprigs.

Add black pepper, season with salt, and serve with white rice or rice and peas, plantain, sliced avocado, and a nice fresh green salad.