Go to any Jamaican restaurant and you'll quickly see that oxtail is a premier menu offering. Unfortunately, that usually carries a high price tag -- here's why.

If oxtail is unavailable or out of your price range, you can give this cut of beef a slow braise and end up with a similarly rich and tender dish.

An curved arrow pointing right. In the US, oxtail was once considered a cheap and undesirable cut of beef. That's because it's mostly bone and fat, with only about 40% usable meat. But as it's ...

Be sure to get plenty of big pieces from your butcher as these will yield most meat; the smaller pieces will add richness and flavour to the sauce or stock. Oxtail needs a seriously slow cooking ...

oxtail was specifically the tail of an ox. Today, it can be the tail of any cattle. What used to be considered a throwaway cut of meat is now one of the most expensive, ranging from $4 to $10 per ...

Add back in the meat and chopped parsley. Bring to the boil, taste and correct the seasoning. Serve in the hot serving dish with lots of champ. First, cut the oxtail into pieces through the ...

Oxtail soup is the perfect winter warmer. Invest in the cooking time and you’ll be rewarded with a lovely rich soup that really makes the most of this cheap cut of meat. Heat the oil in a large ...