Part 6/7:
The issue of oxtail isn’t just about price; it’s also a debate on the right way to prepare these dishes. Chefs have been experimenting with oxtail in modern reinterpretations, creating oxtail tacos, oxtail syrup, and even oxtail cereal, sparking concern among traditionalists who feel that the essence of oxtail cooking is being compromised.
Judith’s decision to create innovative dishes like oxtail ravioli is both a nod to her Jamaican roots and an attempt to appeal to the current culinary landscape, though it has created challenges in authenticity and pricing.