Let me preface this by saying there is generally no food I do not like if it is prepared well. I have tried ox tails at two local (Jacksonville FL) carribean / Jamaican restaurants, and I just have not been that impressed. At one restaurant, the flavor was a little boring, but at the second, it was a very delicious and spicy. That said, at each place, it seems like a chore to get the meat off the bone, as there is still a lot of fatty connective tissue. In my mind, it seems like this stuff should break down if cooked a little longer. However, since it was an issue at both restaruants, I wonder if this is the way it should be cooked. In other words, is "fall off the bone" overcooked for ox tails? I'm just wondering if I should keep giving this dish a try or just go back to the jerk chicken.