Back in the day, oxtail was specifically the tail of an ox. Today, it can be the tail of any cattle. What used to be considered a throwaway cut of meat is now one of the most expensive, ranging from $4 to $10 per pound. Chef and food blogger Leigh-Ann Martin introduces producer Doyinsola Oladipo to Jamaican Oxtail for the first time at Island Spice Grill food truck in NYC.
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