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Two decades ago, oxtail was virtually hidden from American restaurant menus, primarily favored by the Latin American, Asian, and Caribbean communities. Pat Lafa, owner of a butcher shop in New Jersey, recalls how oxtail was often overlooked, considered a bargain meat, hence its low price—only a few dollars per pound.
The unique flavors and textures of oxtail, thanks to its high collagen and gelatin content, were appreciated by those who knew how to cook it well. The cut, known for its richness, required specific cooking techniques to bring out its best qualities. Many cultures recognized its value much earlier, especially in Jamaica, where enslaved Africans turned it into a flavorful stew, creating a lasting culinary tradition.