Mix all the marinade ingredients together in a blender until smooth. Adjust flavors to taste.

Mix all the spice ingredients together and store in an airtight container.

Marinate the oxtail using the jerk spice and jerk marinade. Let it marinate overnight.

Preheat the oven to 400°F (200°C). Line the oxtail on a baking sheet and roast for 30 minutes to lock in the flavor.

In a hot Dutch oven, add the roasted oxtail. Add sherry and cook off the alcohol.

Add enough beef broth to cover the oxtail. Add onions, bell pepper, and fresh herbs.

Season with jerk spice and braise until the meat is falling off the bone, about 3 hours.

Mix flour, whole eggs, and egg yolk together in a stand mixer using the paddle attachment.

Once the dough forms, switch to the hook attachment and knead the dough for 10 minutes on speed 3.

Wrap the dough in plastic and let it rest for at least 30 minutes at room temperature.

Divide the dough into 2–4 pieces.

Roll each piece on a lightly floured surface until thin (1–2 mm).

Dust with flour, roll it up gently, and cut into strips (fettuccine)

Cook the pasta.

Toss the pasta in the oxtail and broth mix.

Plate it with oxtail on top.