This dish is one of my family’s favorite. It really bring the family together, whether it’s cooked the Jamaican way or the Trinidad way , I like calling this dish the family reunion dish. That’s because when word goes out that I’m making Oxtail and Rice, everyone shows up for dinner!
Oxtail is the tail of a cow. In the old days, it came from the tail of an ox, but nowadays it comes from the tail of a cow of either sex – Go figure.
An oxtail is exactly what it sounds like: the tail of an ox. They are officially classified as offal, along with an assortment of organ meats, and like other offal, it has a long and illustrious culinary history. Oxtails can be purchased at boutique butchers and sometimes at a butcher’s counter in a large market, depending on the regional taste for the meat. Once purchased, it may be used immediately or frozen for future use. from wisegeek.com
I normally trim the fat of the meat, and marinade with Green Seasoning off course.
Growing up in Trinidad, Oxtail was and probably still an expensive meat, it was rarely cooked in our home, I guessed because it was too expensive,we had it once or twice a month along with goat meat, fish, chicken, and some other things which I will save for another post.