Oxtail

Slow-braised for hours in a rich dark gravy with butter beans. The dish that takes all day to make right.

Jamaican oxtail is a Sunday dish — the kind of meal that starts in the morning and isn't ready until the afternoon. The meat should be falling off the bone. The gravy should be dark and thick enough to coat a spoon. Oxtail is seasoned with browning sauce, soy sauce, allspice, scotch bonnet, fresh thyme, and green onion, then braised low and slow until completely tender.

Butter beans are added near the end — they absorb the gravy without breaking down, adding a creamy, earthy contrast to the rich meat. Served as a dinner plate with coconut flavoured rice & peas and coleslaw.

Visit us at 3050 Don Mills Rd N, North York, ON M2J 3C1. Call 416-491-3593. Open Mon–Sat 11am–8pm, Sun 12–7:30pm.