Oxtails are actually beef tails. They are loaded with fat and bone and take a long time to cook. They are just right for braising and use in stews, soups, and stocks. Korean, italian, and carribean cuisines are all especially known for using oxtails. The jamaican touch in this recipe is in the use of the allspice. Don't skip it. Use the recipe variations to add more jamaican flavors. This recipe comes from "The frugal gourmet on our immigrant ancestors" By jeff smith.
