Deion's special request for his birthday meal this year was Oxtail Doubles. So, we prepared our traditional slow-stewed oxtail, and threw in some butter beans. Then, we made our lime cilantro slaw, and Chef Judy got to making and frying the doubles. Then we piled the ingredients on. The result was so flavorful. The sweetness of the mango chutney paired well with the bitterness of the lime. The crunchy slaw complimented the tender chunks of stewed beef and gravy. Four doubles were enough for my stomach but somehow I still wanted more!
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