The mighty oxtail or what used to be the humble oxtail, (as it used to be a very economical cut, but having gained in popularity in recent years prices have risen), is the culinary name for the tail of cattle. Formerly, it referred only to the tail of an ox or steer, a castrated male. But today it comes from the tail of a cow of either sex.

A common meal for the enslaved during colonialisation, this being the part of the animal that was discarded by the plantation owners. Often struggling to consume adequate portions of protein the tail of the ox presented one such way. Using their traditional method of "burning the sugar" to colourise the meat and their penchant for creating one pot cuisines oxtail stew was born. They used whatever aromatics were on hand spiced it up with hot peppers and further enhanced the depth of flavour by adding the allspice berry which is actually native to the West Indies, southern Mexico and central Americas but which was actually discovered by the Spanish explorers who mistook its appearance for peppers.

An oxtail typically weighs two-four pounds and is skinned and cut into short lengths, usually about two inches. Each section will have a marrow filled bone at the centre, with the surrounding meat being gelatinous in texture

Oxtail requires a long time to cook since it's so bony and fatty, here in the Caribbean it’s included in a hearty and very nourishing soup, and also in delightful slow cooked stew.

Oxtail is very popular in Jamaica where they add butter beans to the stew which makes the gravy thick and hearty.

Yes, its fatty but delightfully so, when cooked slowly, the meat becomes tender, and luscious, and well it’s hard not to use one’s fingers and lick the platter clean.

West Indian oxtail soup

2 lbs oxtail, jointed into 2 inch pieces

1 tbs ground herb seasoning

1 tbs vegetable oil

3 cloves garlic,minced

1 large onion, chopped

⅓ cup chopped chive

2 tbs chopped celery

1 pimento pepper, chopped

2 sprigs thyme

1 hot pepper

½ lb pumpkin, peeled and cubed

2 lbs provisions, sweet potato, dasheen, cut into 2 inch pieces

salt and freshly ground black pepper to taste

Dumplings

Rub herb seasoning onto oxtail and marinate for about 30 minutes.

Add oil to a large soup pot, sear oxtail on both sides to brown, add garlic, onion, chive, celery, pimento pepper and thyme, cover with about eight cups water and boil until oxtail is tender, one hour.

Skin off any fat and froth from the surface.

Add more water if you need to and bring the soup back to a boil.

Add pumpkin, and hot pepper, cook for another 15 minutes until tender, add provisions stir, and cook for 15 minutes, add dumplings and finish cooking, another ten minutes.

Season with salt and black pepper.

Serves 4 to 6

Use the cinnamon dumpling recipe below, omit the cinnamon if you prefer.

Cinnamon dumplings

2 cups flour

2 tsp butter

1 tsp baking powder

1 tsp salt

1 tsp cinnamon

Place all ingredients in a mixing bowl and rub butter into flour until mixture is grainy, slowl