First things first, let's prep the meat. If needed, trim up the oxtail and cut it into 1-inch round pieces. If you're feeling lazy, you can even ask your butcher to do this for you at the time of purchase. Trust me, it'll save you a lot of time and energy because those bones can be tough to cut through.

Next, we're going to give the oxtail a little vinegar bath. Rinse it in a mixture of vinegar and water, making sure it's fully covered. Let it sit in there for at least a minute, then give it a good rinse with fresh water to get rid of that vinegar smell. Drain the oxtail and let it sit in a bowl for a couple of minutes to let any excess liquid drain off. Then pat it dry with a clean paper towel.

Now it's time to add some flavor! In the bowl with the oxtail, throw in some scallions, thyme, bay leaves, ginger, allspice berries, green seasoning, vegetable oil, all-purpose seasoning, salt, garlic powder, smoked paprika, soy sauce, browning, and onions. Give it all a good massage to make sure the seasoning really gets into the meat.

Cover the bowl with cling wrap and let it marinate in the fridge for at least two hours, but overnight is even better. The longer it marinates, the more flavorful it'll be.

Reduce the heat to medium-low.

Pour about 2 cups of water into the bowl you marinated the oxtail in, swish it around to get all the marinade, and pour it into the pot with the oxtail. Add enough water to just cover the meat, and cook for 1-1.5 hours until it's tender.

Check on it every 30 minutes and add more water as needed to keep the level consistent.

While the oxtail is cooking, prep the carrots and make the spinners, and set them aside.

When the oxtail is almost tender, add the carrots and remaining onions, scallions, thyme, and butter and cook until the carrots are tender.

Taste and adjust as needed.

Add the scotch bonnet peppers, the remaining thyme, and some browning to deepen (caramelize) the color of the stew.

Increase the heat to medium, cover, and cook for 10 more minutes.

At the 10-minute mark, add the butter beans, oyster sauce, ketchup, and black pepper and do a taste test, adjusting as needed.

Allow the broth to reduce into a thick, rich, and silky gravy. Keep an eye on the oxtail's tenderness and when it's just right, it's time to eat!

Add the flour to a small mixing bowl.

Add just enough water, one tablespoon at a time, to make a stiff dough.

Let the dough rest for 10 minutes.

Pinch off about 1/2 ounce of dough and roll it between the palms of your hands to form a softly tapered cylindrical shape. Repeat until all of the dough has been transformed into spinners.