Sis HR, I must fess up - I had to laff when you said you did not know what Oxtail was - not laffing at you, but just the fact that I remember my granpa saying what is oxtail when wi nuh ha nu hxa (Ox) a Ja - he felt it was a conspiracy. Like he felt cornbeef in the tin from Australia was truly horsemeat. I must admit, I still hold to that horse meat stuff today myself.

As Sis Dine say, is really the cow tail. and it is mostly bone, but cooked really slowly (never in a pressure cooker - never!), and adding in all the seasonings - particularly if fresh - you can find and either the spinners or the broad beans, well, believe me, I am hungry and I just had mi likkle oats porridge!;)

You have to cook it with plenty water, but I don't believe in filling up the pot from the beginning so I boil the kettle and keep adding the hot water as it decreases in the pot. I was reading in the Gleaner a few weeks ago the nutritionist repsonding to a question about how much cholesterol and other fattening stuff was in oxtail and was it more fattening than the direct meat. And though the memory is a little fuzzy, the response was that the oxtail was more fattening and that generally boney meats like that are not as "unfattening" we think.

YG, the goat head has to be chopped up before you start the soup. The recipe does not tell you that. Also, there ain't nothing like a really good curry goat head. Cooked just like you cook regular curry goat - it only takes longer. When you cooking the soup, it is okay to keep the teeth in, but when you doing the curry, please don't - it still scares the hell out of me to see them in the pot! :p

YG, I will be back to you on the other issue later. Lata