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@Stevethecoffee
I've lurked on this thread extensively and i'd like to thank all those who have banged on about oxtail - cooked it for the first time tonight in a Jamaican oxtail stew with lots of thyme, allspice and chilli, fortified with butternut squash and butter beans then given a top end of lime zest, fresh corriander and raw spring onions.
My god, the seasoning was good, but nothing compared to that umptious gooey gelatinous goodness of that tail meat. I'm converted, thanks again.