Recipes: ENTREES

Oxtails are a staple in the diet of many African Americans. Literally a cow’s tail, this tougher cut of beef was given to enslaved people and continues to grace our tables as sought-after comfort food. Co-founder of Yolélé and Senegalese chef Pierre Thiam exposed the Western world to fonio, one of West Africa’s oldest grains. In this recipe, tender oxtails are paired with fonio to capture all the juices and soak up the flavor from this slow-cooked meat.

Prep time: 35 minutes | Cook time: 4 hours, 35 minutes | Serving size: 6, 2∕3 cups fonio and 2-3 oxtails

Oxtails

4 pounds oxtails

2 tablespoons Worcestershire sauce

2 tablespoons soy sauce

2 teaspoons fine sea salt

1 teaspoon black pepper

1 teaspoon smoked paprika

2 teaspoons garlic powder

4 teaspoons Aleppo pepper

½ teaspoon ground allspice

2 tablespoons vegetable oil, divided

2 small onions, chopped

1 green bell pepper, chopped

4 beef bouillon cubes

4 garlic cloves

2 small tomatoes, chopped

2 tablespoons tomato paste

1 fresh thyme sprig

5 cups water salt and pepper to taste

3 tablespoons cornstarch

6 tablespoons cold water

Fonio

1 package Yolélé fonio

1 cup heavy cream (replaces ½ the water in the package cooking instructions)

PREPARATION

1. Rinse the oxtails under cold running water and pat them dry with paper towels. Use a paring or small knife to make small slices in the meat for the marinade to penetrate.

2. Combine Worcestershire sauce, soy sauce, sea salt, black pepper, paprika, garlic powder, Aleppo pepper and allspice in a large bowl with the meat. Rub the seasonings into the meat and marinate for at least 30 minutes in the refrigerator, but overnight is preferred. Take out of refrigerator at least 15 minutes prior to cooking.

3. Heat a Dutch oven or large pot over medium-high heat for about 4 minutes, then add 1 tablespoon of vegetable oil.

4. Add the oxtails to the pot. Allow the meat to brown for 10 minutes, browning each side making sure they do not burn. Remove the oxtails and set them aside. Turn the heat down to medium.

5. Add 1 tablespoon oil and then the onions and green pepper, stirring every few minutes until slightly browned.

6. Crumble beef bouillon cubes and add to the pot with garlic cloves (be careful not to burn). Stir for 3 minutes. Add tomatoes, tomato paste and thyme.

7. Pour in 1 cup of water and stir, scraping the bottom of the pot to deglaze. Add the oxtails back to the pot. Pour in remaining 4 cups of water to cover the oxtails.

8. Turn the heat to high and bring to a boil. Reduce the heat to low and simmer for 4 hours, checking every hour. Add water if the oxtails are no longer covered and add seasoning to taste each hour. After 4 hours, turn the heat to high to bring the pot to a boil.

1

To clean my meat, I rinse with cold water, then add 1 part vinegar to 2 parts water in a large bowl with the meat. This step is optional but is common in some households.

2

If you can’t find Aleppo pepper, combine 2 teaspoons of sweet paprika and ½ teaspoon of cayenne pepper. Add more cayenne if you want more kick.

3

Yolélé fonio is available at select Target stores, Amazon and yolele.com.

9. In a small bowl, combine cornstarch and cold water and blend well. Once the pot is boiling, pour in the cornstarch mixture to thicken the gravy.

10. For fonio, follow the package directions but replace half the water with heavy cream.

11. Serve oxtails with gravy over fonio.

Recipe and photography by Takera Gholson, Flights and Foods (@flightsandfoods)