I had ox tail twice before this occasion. The first in peanut sauce at a Filipino restaurant, the second was in a rice noodle soup at a Chinese place. Neither could come close to this one, prepared by my boss for a work party. She cooked it for more that five hours. It was simmering away when I arrived. The aroma filled the room whenever I looked inside the pot. Thrown into the mix were some Jamaican hot peppers which made the sauce even more rich. The meat was falling-off-the-bone tender and delicious. I was amazed and could not get enough. Summer 2017.