Oxtails. Yum! They are simply deliciousness on a plate. And I personally feel they should be internationally classified as one of Jamaica’s premier national dishes. It’s one of my all time favorites.
And no, I don’t eat meat anymore per se; and that’s not due to any altruistic motives on my part. Ya know like veganism, vegetarianism etc. On the contrary, my personal belief is that everything is sentient. Just because a carrot, banana, pinto bean, pea nut, rice grain, or a wheat berry doesn’t have what is considered to be a “face,” doesn’t make it any less alive and living, than something that recognizably has eyes and a mouth. Everything on the face of this earth is made from the same life-giving energy.
But I digress. Like many traditional iconic recipes in the Caribbean, oxtail, which is commonly stewed in a brown gravy, was born out of necessity, during the early colonialism era of the Caribbean. Enslaved people were not allowed to eat meat. And when they did, it was what we call, “fi deh wotleff”. Or the cuts of meat, also called scraps, that were not considered worthy of gracing the table at the big house. These cuts of meat were tough and had to be braised for hours to make them tender and palatable. As a result, we learned literally to create mouthwatering dishes, that have been handed down throughout generations using, “fi deh wotleff”
Ironically, over the past decade or so, serving oxtails in different preparations has become trendy in many upscale restaurants. As a result of this, the price has surged. In fact, it’s almost tripled. In 2015 the price of oxtail was around $4.95 – $5.99 per lb. Let’s fast forward to 2025. Oxtail is currently being sold for $8 – $14 per lb. depending on where you purchase it. A fact to consider when purchasing prepackage oxtail is that it is usually sold in 2.7 – 2.9 lb. per pack. What has created this increase? Oxtail is trending and so supply has to meet demand. When there is a demand, the cost of supply will always drive the price up.
As I said in the video, and on the written recipe, make sure that the oxtail you purchase is well trimmed. In the video, you’ll see that we need to do some additional trimming. Dee trimmed off just over 1.3 lbs. of excess fat. Based on what I paid per pound for the oxtail, the trimmed fat turned out to be approximately $13ish.
One thing that you can do with the trimmed fat is make your own tallow. Tallow can be used to cook with. It can even be used to make soap. In a pot or skillet, over medium low heat place all the trimmings. Gently cook stirring occasionally to help the rendering process. Once all the fat has been rendered, strain it into a clean sterile jar with a tight fitting lid, using a cheesecloth or a coffee filter.
Your homemade tallow can be stored in the pantry for a couple of months. In the refrigerator for up to a year. Tallow can be frozen for 2-3 years. Defrost it in the refrigerator. Defrosted tallow can be refrozen. Important: Make sure to filter the rendered fat. Keep it in an airtight container. Be sure to date and label the jar.
That being said, this recipe is a keeper. I hope you give this recipe a try. Click here for the recipe and video.
Bon Appétit Letz Eat