Jamaican Oxtail
Adeeply satisfying stew with an incredibly rich and flavorful gravy, oxtail with broad beans has become a rare treat for many as the price of oxtail has gone up over time. Though it was once a weekly staple for weekend lunch or dinner, nowadays the lament is often that “the oxtail is too dear,” which essentially means that the cut of meat is far too expensive to buy regularly anymore. We fondly remember enjoying bowls of this stew when we were younger that were filled to the brim with butter beans, spinners, and, most importantly, big, thick, juicy oxtails with lots of meat. Sucking the gravy from the bone marrow is probably one of life’s most pleasurable activities. Served over white rice (it may be controversial, but we personally prefer it with rice and peas) with a side of avocado, ripe plantain, and salad or coleslaw, this is a meal that one wants to relish slowly and deliberately.