One of our team’s favorite dishes to enjoy is Jamaican Oxtail. This traditional Jamaican dish can either be made into a stew, or prepared and served with rice & peas, cabbage, and fried plantains. Oxtail is seasoned with fragrant spices such as thyme, bay leaves, parsley, onion, and garlic. The soup usually contains vegetables such as carrots, celery, shallots, potatoes, peas, and tomatoes.
The history of oxtail is a classic rags to riches story, and shows what happens when you take your time with food. Given the cut of meat, it used to be considered scraps. It was one of the least desirable parts of the ox and given away for almost nothing. To cook oxtail, you’ll have to set aside a few hours because it’s a lengthy process that if rushed or done incorrectly, can result in your oxtail coming out too chewy or tough. The reason why making oxtail is so lengthy is because the meat, fat, and tendons need to soften, which takes a while, but results in a rich and velvety beef stew. This may seem like a lot of work, but the smell of the oxtail simmering will leave your mouth watering, and the final dish is absolutely worth it.