“You know it's a real traditional meal in the English-speaking Caribbean when you are presented with a dish of fragrant oxtail stew. The slow-cooked dish is always dense with flavor and "more-ish," meaning a second helping is the norm. Typically, it's seasoned with browning, a sauce prepared using a burned-sugar technique that imparts a hint of caramelized flavor. I suspect (as do others) that, during the plantation era, tails were leftovers after slaughter and given to the enslaved. Today though, for anyone from the Caribbean, oxtail stew means family, friends, and home. —Jessica B. Harris, author of High on the Hog (Bloomsbury, 2011)“