Oxtails are not easy to eat. They require some tooth work to get the meat from around the bones to which it is attached, but that work rewards the eater with luxurious, tender, fatty-rich flavor unrivaled by any other cut. Especially popular on Jamaican menus, where they can be oxtail curry or oxtail haloed with jerk seasoning, oxtails also are made into hearty stew by some of the Basque restaurants out West.

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