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About Jamaican slow braising

About Jamaican slow braising

many cultures have inventive uses for oxtail, the tough, sinewy, historically cheap—and often discarded—posterior appendage of the cow. But for most New Yorkers, the meat invokes a specific dish: a Caribbean stew of tender, gelatinous meat on the bone in a spicy brown sauce served with rice and boiled peas.

As reported on the TASTE website - COOK MORE!

Last modified onWednesday, 22 January 2020 04:56

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