Soyinka's Oxtails

Added September 07, 2008

I was raised vegetarian/vegan in Oakland, CA, but my friends love my recipe for oxtails.

People all over the world enjoy oxtails, but this recipe was developed by enslaved Africans. Like pig feet or pig ears, oxtails were the “throwaway meat” the masters didn’t want, but our ancestors deliciously made do. Now, oxtails are a staple of any American soul food restaurant.

We didn’t have conventional measurements then, and I don’t use them now. I feel it, I taste it, and I smell it—That’s how I know I am cooking it right.

Pour enough water in a pot to cover the oxtails and bring to a boil.

Add onions, garlic, and peppers to a pot of oxtails.

Turn down the heat, and let them simmer all day until the meat is falling off the bones.

Serve with greens and yams, or rice and gravy, and cornbread.

Posted at 11:45 AM, Sep 7, 2008   |  Permalink  |  View Comments