Easter Sunday Soul Food Sunday Dinner Ideas

Menu Southern Smothered Oxtails

This Southern classic dish pairs well with collard greens, cornbread, and dirty rice.

Baked Granny Apples

Classic Sunrise Mimosa

Photo Credits @Krysten and Marrekus Wilkes  

What's the difference between Southern oxtails and Jamaican oxtails?

Southern oxtails are smothered in gravy with bell peppers and onions, and seasoned with seasoned salt, black pepper, etc. They're usually served with rice, mashed potatoes, or cornbread. Jamaican oxtails are cooked with Caribbean flavors like allspice and scotch bonnet peppers, which make them a bit spicier. They're served gravy, carrots, rice, and peas or butter beans (lima beans).

 Cook Time: 3 – 4 hours low and slow for fall-off-the-bone tenderness

Serves: 4 (perfect for a Sunday dinner)

Difficulty: Easy to Moderate

End Result: Rich, soulful gravy with melt-in-your-mouth oxtails

It's Southern comfort food: This oxtail recipe is cooked low and slow in the oven until tender, then smothered in rich, savory gravy for that true down-home flavor.

It's fall-off-the-bone tender: The meat is so succulent, with a melt-in-your-mouth texture.

The flavor is rich and soulful: These oxtails have a delicious beefy flavor that soaks up all the seasoning from peppers, onions, and soul-food spices.

Oxtails: Look for well-trimmed oxtails with more meat and less fat. They braise down beautifully, creating a rich, flavorful dish without being overly greasy.

Beef broth: We've tested a few, and our favorite is Bonafide Provisions organic beef bone broth (found in the freezer section). You can also use regular beef broth or stock.

Bell pepper and onion: These are must-haves in our kitchen. They add savory flavor and a hint of sweetness that complements the oxtails without overpowering them.

How to Make This Southern Oxtail Recipe (Step-by-Step)

Raw Oxtails washed and dried.

Step 1: Season with oxtail seasoning. Sprinkle flour over the oxtails, making sure each piece is well coated. Shake off any excess flour.

Step 2: Sear oxtail pieces in hot oil (vegetable oil or olive oil) over medium-high heat until they're browned on all sides. Then remove from the pot and set aside.

Step 3: Reduce to medium heat, then whisk in flour

Step 4: Then add beef stock or beef broth. Stir in more seasonings and whisk until a smooth, rich, caramel-brown gravy forms.

Step 5: Add sliced onion, bell pepper, and garlic. Then, place the seared oxtails back in the pot and stir.

Step 6: Slow-cook oxtails in the oven for several hours, until fork-tender. The cooking time may vary, but it takes about hours.

Tip: When oxtails are done cooking, the meat will be tender and pull away from the bone easily. To check, poke the meat with a fork or knife. If it goes in and out easily, then you've got tender meat, and oxtails are ready! You can also check the internal temperature with a meat thermometer to make sure they are at least 190°F to 200 F

Optional: Slow Cooker Oxtail Recipe

You can also make this oxtail recipe in a crockpot! After searing the oxtails (see Step 5 in the recipe card), transfer them to your slow cooker. Add the beef stock and oxtail seasoning, then stir to combine. Mix in the onion, bell pepper, and garlic. Cover and cook on low for 6–8 hours, or until the oxtails are fork-tender. To thicken the gravy, turn the heat to high, then mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry. Slowly stir in a little of the slurry at a time, letting it cook for a few minutes in between, until the gravy reaches your desired thickness.

Recipe:

Equipment

Large heavy-duty roaster or Dutch oven

Balloon whisk or sauce whisk for mixing the gravy.

Chef's knife for chopping vegetables and trimming the oxtails if needed.

Ingredients

▢4 pounds of beef oxtails

▢¾ cup all-purpose flour divided

▢4 tablespoons neutral oil, e.g., vegetable oil, olive oil

▢3 cups beef stock or beef broth

▢½ sweet onion sliced (or 1 small yellow onion)

▢1 green bell pepper sliced

▢6 cloves garlic, minced

▢Cooked rice for serving

Oxtail Seasoning

▢2 tablespoons Diamond Crystal kosher salt, start with less and adjust to taste if using any other type of salt

▢1 ½ tablespoons ground black pepper

▢1 tablespoon seasoned salt

▢1 ½ teaspoons granulated garlic

▢1 ½ teaspoons granulated onion

▢1 teaspoon lemon pepper

▢1 teaspoon white pepper

▢1 teaspoon Italian seasoning

▢1 teaspoon of Sazón

Instructions

Make Oxtail Seasoning

In a small bowl, combine kosher salt, pepper, seasoned salt, granulated garlic, granulated onion, lemon pepper, ground white pepper, Italian seasoning, and Sazón. Stir all the ingredients together until well combined. 

Prepare Oxtails

• Season oxtails with 2 tablespoons of the seasoning mixture.
• Sprinkle ¼ cup flour over oxtails; shake off any excess flour. 
• Heat 4 tablespoons of oil in a large heavy-duty roaster or Dutch oven over medium heat. Once oil is hot and shimmering, add seasoned oxtails.
• Sear the oxtails until browned on all sides. Then remove them from the pan and set aside.
• Leave the oil in the pan and whisk in ½ cup of flour.
• Pour in beef stock and add 1 tablespoon of oxtail seasoning. Keep whisking until the gravy is smooth and golden brown.
• Lower the heat to medium and add onion, bell pepper, and garlic.
• Return seared oxtails to the pot and give them a gentle stir.
• Cover the pot and place it in the preheated oven set at 325°F.
• Cook oxtail, letting them simmer and stew in the oven for 2 hours and 45 minutes up to 3 hours. Oxtails are typically done when they reach an internal temperature of 180-200°F (82-93°C).
• Remove the oxtails from the oven and spoon the gravy generously over them.
• Allow them to cool for 10 minutes, then serve over white rice. 

Notes

• Substitutions/Variations: If you don't have beef broth, use Better Than Bouillon beef base or any quality stock; any bell pepper color works, and yellow onions can be swapped with white or Spanish onions.
• Equipment: If you don't have a large, heavy-duty roaster or Dutch oven, sear the oxtails and make the gravy in a large skillet, then transfer everything to a baking dish, cover tightly with foil, and finish in the oven.
• Use quality ingredients: You want your oxtails to be a good size (think larger pieces) and to have a good amount of meat.
• Sear thoroughly: Make sure to get a good sear on all sides of the oxtails. This browning develops rich flavor through the Maillard reaction and helps retain juices, making your dish even more delicious.
• Stir the gravy: Add the flour gradually to prevent lumps. Continue whisking until the mixture is smooth and golden brown.
• Low-and-slow cooking: Cook oxtails in the oven at 325°F to tenderize the meat. This allows the collagen in the oxtails to break down, making it more flavorful.
• Storing and Reheating Leftovers
• Let your cooked oxtails cool to room temperature before storing. Transfer them, along with the gravy, to an airtight container. Refrigerate for up to 3–4 days.
• For longer storage, freeze the oxtails in a freezer-safe container or heavy-duty freezer bag for up to 3 months. When reheating, thaw overnight in the fridge, then wrap in foil and warm in the oven until heated through.

Common Oxtail Recipe Mistakes (and Fixes)

Here are a couple of problems you might encounter when making Southern oxtails:

• Gravy is too thick: Gradually add more beef stock, stirring constantly until you reach your desired consistency.
• Oxtails are too salty: Taste and adjust before adding more seasoning or salt during cooking, and taste the gravy and adjust as needed. You can always add more salt later if needed, but it's really hard to fix a dish that's already salty.

Wash Your Hands First welcomes Krysten and Marrekus Wilkes, a husband-and-wife duo sharing our favorite comfort food recipes. Copyright © 2024 Cooks with Soul. Here you'll find our best soul food, Southern barbecue, and Creole and Cajun dishes. Browse our recipe index to get started!

30 BANNED African American Cooking Tricks Scientists Now Say Were GENIUS!

Welcome to The Hungry Historian—where history is served hot, one bite at a time. 

You think those old kitchen habits your grandmother swore by were just superstition? Think again. 

Business & Sponsor Inquiries: thehungryhistorian.business@gmail.com

During Kwanzaa 2025, I started watching these videos with intensity. Love the way the stories are being shared and traditions saved by the Hungry Historian. They are more than just curious about old meals. They are on a mission to rediscover how food shaped empires, communities, and everyday life. It’s history you can almost taste—rich, surprising, and deliciously real.

African American cooks perfected techniques that modern scientists now call nutritional genius. These methods were dismissed and nearly erased. Here are 30 banned cooking tricks science finally validated. From forgotten mess halls to iconic cultural kitchens, we explore the flavors that fed the past.

SOUL FOOD COOKBOOK FOR BLACK WOMEN: 80 Traditional and Modern Black Recipes Inspired by African American Heritage, Soul Food Culture & the Contemporary African Kitchen (Afro Soul Food Series) Paperback – July 13, 2025

by Etta Lou James (Author)

by Etta Lou James (Author)

30 WONDERFUL Gullah Geechee Dishes Grandma Never Wrote Down

Jesse Edward Gamit, Jr. 

Reference Purdue University Library and Schools for Information Studies

Gullah Geechee Cultural Heritage Corridor Commission

"The Gullah Geechee Cultural Heritage Corridor is a National Heritage Area managed by the Gullah Geechee Cultural Heritage Corridor Commission. The National Heritage Area program is managed by the U.S. National Park Service. National Heritage Areas are designated by Congress as places where natural, cultural, and historic resources combine to form a cohesive, nationally important landscape. The purpose of the Gullah Geechee Cultural Heritage Corridor NHA is to preserve, share, and interpret the history, traditional cultural practices, heritage sites, and natural resources associated with Gullah Geechee people of coastal North Carolina, South Carolina, Georgia, and Florida."

Daufuskie Island’s Robert Kennedy Trail Teaches Gullah History

Teacher’s guide on Daufuskie Island

Cover Art: Gullah History along the Carolina Lowcountry by Thomas Pyatt

Call Number: BCC E185.93.S7 P93 2006

Publication Date: 2006

This book is a documentation and artistic preservation of the history and culture of the Gullah People along the Carolina Lowcountry. This Gullah-Geechee culture came from West Africa and was passed down by Sea Island slaves to subsequent generations. Therefore, this culture has survived despite many changes and displacements. The people of this area are aware of their culture and traditions and are still living in these isolated areas by choice. Though some communities that were isolated and tucked away for decades are now seeing their land in great demand for development, they continue to live as they have for generations. Their history comes alive within the pages of this book, which includes illustrations and pictures by the author.

Cover ArtAfrican American Life in the Georgia Lowcountry by Allison Dorsey (Contribution by); Vincent Carretta (Contribution by); Philip Morgan (Editor); Betty Wood (Contribution by); Emory Campbell (Contribution by); Erskine Clarke (Contribution by); Jacqueline Jones (Contribution by); Michael Gomez (Contribution by); Paul M. Pressly (Contribution by); Theresa Singleton (Contribution by); Timothy Powell (Contribution by)

Call Number: eBook

Publication Date: 2010

The lush landscape and subtropical climate of the Georgia coast only enhance the air of mystery surrounding some of its inhabitants — people who owe, in some ways, as much to Africa as to America. As the ten previously unpublished essays in this volume examine various aspects of Georgia lowcountry life, they often engage a central dilemma: the region's physical and cultural remoteness helps to preserve the venerable ways of its black inhabitants, but it can also marginalize the vital place of lowcountry blacks in the Atlantic World.

Cover ArtPenn Center: A History Preserved by Orville Vernon Burton; Wilbur Cross; James Clyburn (Preface by)

Call Number: eBook

Publication Date: 2014

The Gullah people of St. Helena Island still relate that their people wanted to "catch the learning" after northern abolitionists founded Penn School in 1862, less than six months after the Union army captured the South Carolina sea islands. In this broad history, Orville Vernon Burton and Wilbur Cross range across the past 150 years to reacquaint us with the far-reaching impact of a place where many daring and innovative social justice endeavors had their beginnings.

Sweet Potato Spoon Bread

 Sweet Potato Spoon Bread- I wanted to try something different with my sweet potatoes besides making a pie, so I'm trying this receipe a cross between cornbread and regular sweet potato bread. Of course, I'm substituting some ingredients and tweaking it for what I have in the cabinets and refrigerator. 

Credit: Food & Wine / Photo by Victor Protasio / 

Food Styling by Jennifer Wendorf / Prop Styling by Claire Spollen

Spoon bread, a cross between corn bread and soufflé, is a Southern classic. Robert Stehling likes to add cooked spinach or fresh corn and chopped and sautéed bacon or ham to his plain sweet potato version. Delicious, Quick Side Dishes

By Robert Stehling, Updated on November 21, 2019

Active Time: 30 mins

Total Time: 2 hrs 20 mins

Yield: 10 to 12

Ingredients

1 pound sweet potatoes

2 ¼ cups stone-ground yellow cornmeal

1 ½ tablespoons sugar

1 ½ teaspoons salt

1 ½ teaspoons baking soda

1 ½ tablespoons unsalted butter (at room temperature)

3 cups boiling water

1 ½ cups buttermilk

1 ½ tablespoons mild honey

¼ teaspoon ground cumin

¼ teaspoon freshly ground white pepper

⅛ teaspoon ground cloves

⅛ teaspoon cayenne pepper

5 large egg whites (at room temperature)

Directions

Preheat the oven to 375°. With a fork, pierce the sweet potatoes all over and set them directly on the oven rack. Bake the sweet potatoes for 1 hour, or until they are tender; let cool slightly. Slit the skins and scoop the potatoes into a large bowl. Mash until smooth. You should have 1 1/4 cups of mashed sweet potatoes. Increase the oven temperature to 425°.

Meanwhile, lightly butter a shallow 2-quart glass or ceramic baking dish and dust it with cornmeal, tapping out any excess. In another large bowl, whisk the cornmeal with the sugar, salt and baking soda. Melt the butter in the boiling water, then stir the butter-and-water mixture into the dry ingredients. Let cool slightly.

Using an electric mixer, beat the buttermilk, honey, cumin, white pepper, cloves, and cayenne into the mashed sweet potatoes until combined. At medium speed, beat in the cornmeal mixture.

In a clean stainless steel bowl, using clean beaters, beat the egg whites until stiff but not dry. Fold the beaten egg whites into the sweet-potato mixture until no white streaks remain. Pour the batter into the prepared baking dish and bake for about 40 minutes, or until golden and risen, and a toothpick inserted in the center comes out clean. Serve the sweet potato spoon bread warm or at room temperature.

Make Ahead

The spoon bread can be made early in the day, wrapped in foil, and reheated in a 350° oven.

Thanksgiving Dinner 2025 Making Family Traditions

 This Thanksgiving was a true blessing, especially in a time of turbulence. Across the United States, citizens were impacted by the government using the poor and underprivileged as pawns on a chessboard. However, the American people found ways to support the poor by donating to food lockers and other points of distribution. I'd like to thank Mather Market Basket for their generous donation of a Thanksgiving turkey and a top box of fresh produce. Now I belong to this community for older adults.

I had a pre-Thanksgiving dinner at my son's home, Herbert E. Raney Jr's, down in Mascoutah, Illinois. He made his famous soul food,  good luck greens, and a glazed ham with sweet corn bread. So delicious. I even froze my greens enough so that I can have them for Sunday Dinner during December. Oh my goodness, even the Pot Liquor (Likker) you can make into a Soup. 

"This is as Southern as it gets.  Take your time, and try not to take shortcuts; do not go for the quicker route by using canned products and prepackaged greens. You have to go through the ritual of picking and washing your greens, boiling the hamhock until it falls off the bone, and you have to seriously make the pot likker, using bacon grease, and other vegetables (onions, garlic, red bell peppers).  Serve with nice, thick slices of cornbread.

Ingredients

(16 ounce) package fresh collard greens, mustard, turnip greens chopped, lbs ham steaks, chopped, tablespoons hot sauce, tablespoons bacon grease, medium onions, chopped, garlic cloves, minced, celery, red pepper, (14 1/2 ounce) cans chicken broth (you can use your own stock if you'd like), cups water, tablespoon white vinegar, teaspoon salt. The trick is to let the greens simmer until tender but not overcooked.  For non-pork eaters, you can put your smoked turkey, olive oil, and season to taste with veggies and broth.

Brown Sugar Honey Glazed Baked Ham

Glazed ham is one of the easiest holiday main dishes to make. You’re starting with a baked or smoked ham, which is already cooked, so the hard work is done. And the ham glaze couldn’t be simpler or any more delicious. For this recipe, you’ll gently warm the ham in the oven, then crank up the heat and brush on the glaze so it turns sticky, shiny, and caramelized. It’s an easy process, and your guests will be so impressed.  Make the glaze: While the ham bakes, combine ¼ cup of apple juice with the brown sugar, honey, Dijon mustard, Worcestershire sauce, vinegar, pepper, and allspice in a small saucepan. Bring to a simmer over medium heat and cook until syrupy, 5 to 8 minutes. As it simmers, stay close and lower the heat if the mixture begins to bubble up to close to the top of the saucepan.

Glaze the ham: When the ham reaches 115°F (46°C), increase the oven temperature to 375°F (190°C). Brush the ham generously with glaze and roast, uncovered, for 40 minutes, brushing with more glaze every 10 minutes.

This year, I added pecan slices on top of this sweet potato pie. Some of the potatoes were donated, and I added another bag of sweet potatoes, so I was able to make four pies.  I use the recipe from Iron Pots, and Wooden Spoons by Jessica Harris. A tried and true recipe, more buttery than too sweet. Whether you serve this traditional sweet potato pie as part of your holiday dessert spread or as one of your side dishes at a true Southern feast, it's sure to have you and your guests coming back for more. My Southern sweet potato pie recipe features a silky-smooth and creamy texture thanks to evaporated milk, Borden's condensed sweet milk, and a stick of butter, perfectly balancing out the subtle spice of ground nutmeg and pure vanilla extract.  I bake my sweet potatoes instead of boiling them, adding eggs, brown sugar creamed, and folding them into the potato mixture.  I also bake the pie shells, and then add the filling and back in the oven at 325 degrees.  I also like to roll out and add crust decor to the edges so that the pie shell doesn't burn. 

Pg 169 for the best Sweet Potato Pie Recipe.

My appetizers were pickled deviled eggs made with fresh, farmed eggs from a small farmer in Mascuthah. I used regular mayonnaise and hot mayonnaise for color, sprinkled cayenne pepper on top, and finished with green and black olives.

Vegetable Tray with assorted green and black olives. 

Growing up, my mother always set out a tray for us to snack on while she was making the Thanksgiving dinner, of black olives, green olives, and pickles. We grew up in  West Fresno, California, on Lemon Avenue.  My parents bought the house from an Armenian family, Fresno, where early in the settlement by Armenians.  Our street was lined with olive trees, and in our yard, we also had pomegranate trees. My step-father, John C. Laney, would cure the olives in a lye bath; needless to say, we had an abundance of olives. Olives that are fresh off the tree are quite bitter, so they must be cured to remove the bitterness and make them more palatable. 

My daughter, Jazmin Bruton Davis, recently showcased her culinary talents by preparing a delightful feast for 2025 Thanksgiving. At my request, she made a pan of smothered turkey wings that were melt-in-your-mouth tender, alongside a pan of jerked turkey wings cooked by her friends, Chef Andre and Tasha. To complement the main dishes, she whipped up a creamy mashed potato salad that paired perfectly with her mac and cheese. The feast also featured a pan of savory dressing, bursting with flavors of herbs and spices, as well as sweet, syrupy candied yams, mustard greens, and an apple crumble cheese cake. 

Jazmin has always had a passion for cooking during the holidays, honing her skills in the kitchen since she was just ten years old. Growing up in the warm environment of Mother Bessie’s house, where she spent her first thirteen years, she was fortunate to have a grandmother who encouraged her culinary endeavors. Mother Bessie would let her assist in baking and glazing splendid lemon cakes, instilling in her the joy of cooking. Over the years, Jazmin has mastered various recipes and developed a deep familiarity with the kitchen, igniting her desire to take the reins and host our Thanksgiving meals in the future.

Grandma's Cornbread Dressing

1 cup self-rising cornmeal, I used  Goya Harina de Maiz, finely ground, 1/2 cup self-rising flour, I used all-purpose bleached flour, 3/4 cup evaporated milk, 2 eggs, 2 tablespoons Vegetable oil

Dressing Ingredients
8 tablespoons butter (1 stick)
3 medium onions, chopped
4 stalks of celery, chopped
1 1/2 teaspoons dried sage
1 teaspoon poultry seasoning
3/4 teaspoon salt
1/2 teaspoon pepper
3 pieces of toast, crumbled
1/2 cup milk
3 eggs, lightly beaten
2 to 2 1/2 cups chicken stock or broth
2 tablespoons butter
Instructions
1. Preheat oven to 400 degrees.
2. In a medium bowl, stir together all ingredients for cornbread. Pour into a lightly greased 9-inch cast-iron pan or a 9-inch baking pan. Bake for 20 to 25 minutes. Before using, crumble it into small pieces.
3. Heat butter over medium heat in a large pan. Add celery and onion, and cook until they are soft.
4. Add sage, poultry seasoning, salt, and pepper to the onion mixture.
5. In a large bowl, combine crumbled cornbread and toast.
6. Whisk together milk and eggs and add to the bowl. Could you stir in 2 cups of chicken broth?
7. Stir in the onion mixture. The mixture should be very moist. Please add more broth if needed.
8. Transfer to a greased baking dish. Cut butter into tiny slivers and scatter on top of the dressing.
9. Bake at 350 degrees for 30 minutes or until it turns light brown on top.

Recipe Notes
Note: The cornbread should be made a day or two in advance. And the veggies should be cut up in advance, so all you have to do is combine all ingredients and put them into the oven on Thanksgiving morning.

Recipe Notes for Cured Olives Lye Bath: By Tracy Ariza, DDS, November 13, 2021

Water-cured olives are generally smashed or sliced before soaking in water to reduce the cure time. (It still generally takes around a week to remove the bitterness.) Whole olives would take much, much longer. By curing the olives in lye, the cure time for whole olives is greatly reduced. Lye curing is also more effective at removing bitterness. Lye cures some of them, and water or salt cures the rest of the olives.

Ingredients

To make lye-cured olives, you’ll need a batch of green ripe olives. You’ll also need some lye (also known as caustic soda, sodium hydroxide, or NaOH). While some people successfully cure their olives with lye found in the cleaning section and sold as drain cleaner, I prefer to use food-grade lye. (If you do use lye from the cleaning section, make sure that it only includes lye and no other chemical additives.) Apart from the lye and the olives, you’ll need some filtered (unchlorinated) water. You’ll also need some salt for brining the olives after curing them in lye. This will add flavor and will help preserve the olives.

For added flavor, you can optionally add some herbs, spices, garlic, and/or vinegar. You should also have some olive oil on hand to pour over the surface of the brined olives to keep them from being exposed to air. (This will prevent mold formation.)

What Is Cola de Res or Rabo de Toro (Oxtail) and Different Ways to Cook It for Sunday Dinner

What Is Oxtail and Different Ways to Cook It, by Chrysa Hendrickson, Modified: August 1, 2024

https://visitsouthernspain.com/estofado-de-rabo-de-toro/

Ingredients

1.5 kg oxtail

1 cup (240ml) red wine

4 cups (1l) beef broth

2 large onions

4 garlic cloves

2 carrots

2 celery stalks

1 red bell pepper

3 tablespoons olive oil

2 tablespoons all-purpose flour 

2 tablespoons tomato paste

2 bay leaves

1 teaspoon dry thyme

1 teaspoon dry rosemary

1. Salt and pepper to taste
2. For step 1 in this rabo de toro recipe, peel and dice the carrots, celery stalks, and red bell pepper. Peel and chop the onion into small squares. Peel and mince the garlic cloves.
3. Then pat the oxtail dry with paper towels, cut it into bite-sized pieces, and season both sides with salt and pepper.
4. Now grab a large, heavy-bottomed pot or Dutch oven and heat olive oil over medium-high heat. Sear the oxtail pieces on all sides until they form a golden-brown crust. Remove the Spanish oxtail pieces and set them aside.
5. Using the same pot, add a bit more olive oil if needed. Sauté onions, garlic, carrots, celery, and red bell pepper until softened. Stir in tomato paste and cook for 3 minutes.
6. Next, pour in red wine to deglaze the pot, scraping up any browned bits from the bottom. Add beef broth, bay leaves, thyme, and rosemary, then return the browned oxtail pieces to the pot.
7. Then, bring the Spanish bull tail stew to a boil, then reduce the heat to low. Cover and simmer for 2.5 to 3 hours or until the oxtail is tender. Stir occasionally.

Then taste the stewed oxtail and adjust the seasoning as needed. Lastly, remove bay leaves. For the final step in this Spanish oxtail stew recipe, pour the estofado de rabo de toro into serving bowls and enjoy it warm.

Notes

To spice up this Spanish-style oxtail recipe, add paprika, chili flakes, or crushed jalapeños. Also, feel free to top this oxtail stew with fresh chopped herbs, such as parsley or cilantro, or with grated parmesan cheese.

Bowl of Jamaican oxtail stew with butter beans

 What is oxtail, you ask? It's a flavorful cut of beef from the cow's tail. It’s perfect for comforting soups and stews. So, for your next braised dish, you don't need to scour the web for the best cut of steak if you have this in your arsenal! 

Interested? Keep reading below to learn everything about oxtails and more. Learn more about its source, how to cook it, recipes to try, and other essential information about this meat cut. 

Today, oxtail, or cow tail, refers to a specific cut of beef taken from the tail of both male and female cattle. In the past, however, the term referred only to the tail of oxen or castrated male cattle, hence the name. It’s also known as cola de res or rabo de toro in Spanish, meaning "beef" and "ox tail," respectively. 

Officially classified as offal, oxtail was once considered throwaway meat with little to no value. Like the famed sweetbreads, people ate this ox meat only to use up every part of the animal. Today, however, cow tail is among the most prized cuts of beef cattle. 

In addition, oxtail can come from either gender of cattle, including both young and mature cows. As a result, you can find either veal or beef oxtails in butcher shops. Butchers often cut beef tails into sections of different sizes, with bone marrow in the middle, surrounded by bone, cartilage, connective tissue, and a small amount of meat. 

What Does Oxtail Taste Like?

Southern Oxtail Stew

Most people compare oxtail to short rib, but more intense. In other words, it has an incredibly rich, hearty beef flavor you can't miss. That's why it's a popular choice for stocks and bone broths.

Compared to common steaks, a simple pan-fry or sear over medium heat won't do if you want to make the most of beef oxtail. After all, it has a unique mix of bones, connective tissue, and meat. So if you're wondering how to cook an oxtail, try the methods listed below.

Slow Cooker (I tossed my slow cooker away years ago, since I'm an empty nester and don't cook family-size meals anymore).

Cooking oxtail in a slow cooker is a foolproof way of tenderizing this cut of meat. This method breaks down the meat and connective tissue, giving it a melt-in-your-mouth texture. That's why people mainly braise oxtails or use them in soups and stews. Fried or baked renditions are very rare. 

So, how long does it take to slow-cook oxtails? The average cooking time is at least three hours. But if you have the time and want the richest flavor and best texture, we recommend cooking the cuts overnight.

Instant Pot

If you have a multi-cooker, you’re in luck: you can slow-cook or pressure-cook in one appliance. Yes, you can whip up an Instant Pot oxtail recipe using either method. It's up to you which method you use. 

As an ingredient found in cuisines around the world, oxtail is a great substitute for your go-to steak dinner ideas. Pick the best oxtail recipe below.

• Beef Stock – Slow-cooked oxtail becomes beef stock or bone broth for comfort foods like soup. The end product is a flavorful liquid thicker than regular beef broth. 
• Braised Oxtail Soup – Another broth-based dish that highlights beef tail as the main ingredient, this recipe makes for a hearty meal. Brown the meat pieces in olive oil before simmering. Some renditions may call for apple cider vinegar to balance the flavors.
• Jamaican Oxtail Stew – Another popular way to use this cut is by making this famed Jamaican oxtail recipe. Braised with spicy scotch bonnet peppers and butter beans, this offers a satisfying bite. With seasonings like Worcestershire sauce, garlic powder, and allspice, these Jamaican oxtails deliver a burst of flavor. 
• Red Wine Braised Short Ribs – Add oxtail to a pot of beef short ribs to intensify the dish's meaty flavor. The pieces are drowned in a thick, flavorful tomato-paste sauce.

It isn’t too heavy thanks to the bay leaf infused into the concoction. 

• Southern-Style Oxtail – This Southern oxtail recipe features smothered oxtails, slowly cooked and tenderized in a savory onion-and-garlic gravy. 

• Hawaiian Oxtail Soup – This Hawaiian soup trims the oxtail fat, producing a broth that isn’t as thick as the previous ones. Simmered in water with dried orange peel, star anise, ginger, and salt, this special cut lends a meaty flavor to the dish. Bay leaves, cinnamon, and peppercorns are common add-ons.

Tray of raw beef and veal oxtail, with a small bowl of salt, rosemary, and thyme sprigs 

What is oxtail, you ask? It’s a flavorful cut of beef from the cow's tail. It’s perfect for comforting dishes like soups and stews. So, for your next braised dish, you don't need to scour the web for the best steak cut if you have this in your arsenal! 

Interested? Keep reading below to learn everything about oxtails and more. Learn more about its source, how to cook it, recipes to try, and other essential information about this meat cut. 

What Is Oxtail Meat?

Today, oxtail, or cow tail, refers to a specific cut of beef from the tail of both male and female cattle. In the past, however, the term referred only to the tail of oxen or castrated male cattle, hence the name. It’s also known as cola de res or rabo de toro in Spanish, meaning "beef" and "ox tail," respectively. 

Officially classified as offal, oxtail was once considered throwaway meat with little to no value. Like the famed sweetbreads, people ate this ox meat only to use up every part of the animal. Today, however, cow tail is among the most prized cuts of beef cattle. 

In addition, oxtail can come from either gender of cattle, including both young and mature cows. As a result, you can find either veal or beef oxtails in butcher shops. Butchers often cut beef tails into sections of different sizes, with bone marrow in the middle surrounded by bone, cartilage, connective tissue, and a small amount of meat. 

What Does Oxtail Taste Like?

Most people compare oxtail to short rib, but more intense. In other words, it has an incredibly rich, hearty beef flavor you can’t miss. That's why it’s a popular choice for stocks and bone broths.

In terms of texture, oxtail is more tender than short rib. The bone marrow, along with the connective tissues and cartilage, gives the stock a thick, jelly-like consistency.

How to Cook Oxtails

Oxtail stew, how to cook oxtail

Unlike common steaks, a simple pan-fry or sear over medium heat won't do if you want to make the most of beef oxtail. After all, it has a unique mix of bones, connective tissue, and meat. If you're wondering how to cook an oxtail, try the methods below.

Slow Cooker

Cooking oxtail in a slow cooker is a foolproof way of tenderizing this cut of meat. This method breaks down the meat and connective tissues, giving it a melt-in-your-mouth texture. That's why people mainly braise oxtails or use them in soups and stews. Fried or baked renditions are very rare.

So, how long does it take to slow-cook oxtails? The average cooking time is at least three hours. But if you have the time and want the richest flavor and best texture, we recommend cooking the cuts overnight.

Pressure Cooker

If you don't have the time or patience to slow-cook the meat, this method may be better. Using a pressure cooker to tenderize beef oxtail means you don't have to wait overnight for the best results. Instead, the cooking time drops to at least an hour. Just follow the appliance's instruction manual, and you’ll be good to go!

Instant Pot

If you have a multi-cooker, you're in luck: you can slow-cook or pressure-cook in one appliance. Yes, you can whip up an Instant Pot oxtail recipe using either method. You decide which one to use. 

Popular Oxtail Recipes

Bowl of Jamaican oxtail stew with butter beans

As an ingredient found in cuisines around the world, oxtail is a great substitute for your go-to steak dinner ideas. Pick the best oxtail recipe below.

Beef Stock – Slow-cooked oxtail becomes beef stock or bone broth for comfort foods like soup. The end product is a flavorful liquid thicker than regular beef broth. 

Braised Oxtail Soup – Another broth-based dish that highlights beef tail as the main ingredient; this recipe makes for a hearty meal. Brown the meat pieces in olive oil before simmering. Some renditions may call for apple cider vinegar to balance the flavors.

Jamaican Oxtail Stew – Another popular way to use this cut is by making this famed Jamaican oxtail recipe. Braised with spicy scotch bonnet peppers and butter beans, this offers a satisfying bite. With seasonings like Worcestershire sauce, garlic powder, and allspice, these Jamaican oxtails deliver a burst of flavor. 

Red Wine Braised Short Ribs – Add oxtail to a pot of beef short ribs to intensify the dish's meaty flavor. The pieces are drowned in a thick, flavorful tomato-paste sauce. It isn't too heavy thanks to the bay leaf infused into the concoction. 

Southern-Style Oxtail – This Southern oxtail recipe features smothered oxtails slowly cooked and tenderized in a savory onion-and-garlic gravy. 

Hawaiian Oxtail Soup – This Hawaiian soup trims the oxtail fat, producing a broth that isn’t as thick as the previous ones. Simmered in water with dried orange peel, star anise, ginger, and salt, this special cut lends a meaty flavor to the dish. Bay leaves, cinnamon, and peppercorns are common add-ons.

Is Oxtail Healthy?

Considering its unique composition, what is oxtail good for? Despite containing a small amount of meat, this cut is still a good source of protein and essential minerals. It also contains collagen. This substance helps keep skin bouncy and joints healthy. However, oxtail is fatty, so it may not be the best option for a low-cholesterol diet. 

Oxtail is generally available in local butcher shops. Once considered scrap meat that cost almost nothing, its price has skyrocketed over the years because of limited supply and rising demand. Hence, you can expect to shell out $5 to $10 or more per pound for this specific cut. 

If oxtail isn't available, possible substitutes are bony cuts like veal or beef neck, short rib, and shank. After all, what is oxtail if not a bony beef cut surrounded by a small amount of meat and connective tissue?

How to Store Oxtail

As with other raw meats, cook oxtail right away. But if that is not possible, here are two options to consider: 

The first, and probably best, method is to freeze the meat. Before you set oxtails aside, wrap them in plastic or aluminum foil to keep them intact for up to a year. When you decide to use the frozen cuts, give them enough time to thaw before cooking.

Home Cooking Tips & Guides Ingredient Guides 

The Faith and Food Journey of an African American Jew

Koshersoul During a recent meeting with Delto Mello, the Executive Director of the Sacramento History Museum, I had the pleasure of being introduced to Michael W. Twitty's captivating writing. His work weaves rich narratives of culture and cuisine, reflecting a deep appreciation for culinary history. I'm excited to delve into his recipes and share them with others throughout the coming year, showcasing the flavors and stories that his writing brings to life.

Michael W. Twitty is a noted culinary and cultural historian and the creator of Afroculinaria, the first blog devoted to African American historic foodways and their legacies. He has been honored by FirstWeFeast.com as one of the twenty greatest food bloggers of all time and named one of the 

"Fifty People Who Are Changing the South” by Southern Living and one of the “Five Cheftavists to Watch” by TakePart.com. 

Twitty has appeared throughout the media, including on NPR’s The Splendid Table, and has given more than 250 talks in the United States and abroad. His work has appeared in Ebony, the Guardian, and on NPR.org. He is also a Smith fellow with the Southern Foodways Alliance, a TED fellow and speaker, and the first Revolutionary in Residence at the Colonial Williamsburg Foundation

2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018

 Michael W. Twitty 

A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his black and white ancestry through food, from Africa to America and slavery to freedom.

Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one" of "the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine.

From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survancestors's three centuries. He sifts through stories, recipes, genetic tests, and historical documents and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia.

As he recounts his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the South's past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover real America together.

Illustrations by Stephen Crotts

The Cultural Significance of Black-Eyed Peas in Black Culture During New Year's Celebrations

Dry Black-Eyed Peas Soaking 

Herbert Raney Jr's 2025 NY Day Black Eyed Peas

Shonna McDaniel's New Year's Day 2025 Dinner

Black Eyed Peas, Black Rice, Yams, Greens, Cornbread

My New Year's 2025 MENU started with sharing my dishes."

Black Eyed Peas and Beef Sausage

As New Year's Eve approaches, various traditions and customs dominate celebrations worldwide. In Black culture, particularly within African American communities, one such tradition stands out for its deep historical roots and symbolic meaning: the serving and eating of black-eyed peas. This custom is not just about a meal but is a profound expression of hope, resilience, and the aspiration for prosperity in the coming year.

The tradition of eating black-eyed peas for luck and prosperity dates back to the era of the Civil War. During tumultuous times, black-eyed peas were considered more of a humble food for livestock. However, they became a symbol of survival and resilience for enslaved Africans and, later, freed African Americans. The peas were one of the few nourishing foods available during these challenging periods, and thus, they became a symbol of good fortune.

2025 Kwanzaa Table

Seafood and Chicken Gumbo

Sweet Potatoe Pie with Pecan Topping

Tossed Green Salad

Akara (Accara): Nigerian and West African Black-Eyed Pea Fritters

The black-eyed pea is more than just a legume with its distinctive black spot. It's imbued with layers of symbolism. The peas represent coins or wealth; consuming them is believed to bring financial prosperity. Often, they are cooked with greens, which symbolize money, and served with cornbread, representing gold. This meal becomes a symbolic wish for a prosperous and lucky new year.

Over the years, the tradition of eating black-eyed peas has transcended beyond its origins. Many African American families consider it a culinary custom on New Year's Day. This practice is a nod to the past and a hopeful look towards the future. It's a tradition passed down through generations, keeping the history alive and connecting the present to the ancestral roots.

Today, black-eyed peas are featured in various New Year's dishes, creatively adapted to modern culinary practices while still holding their cultural significance. From Hoppin' John to black-eyed pea salads and dips, these recipes have become a staple at New Year's celebrations in many Black households.

Repost: Dabney & Co. - Cocktail Bar and Lounge, 344 North Rose Street, Kalamazoo, Michigan 49007

At Dabney & Co., this tradition is celebrated with a modern twist in the form of Black-Eyed Pea Hummus, part of the New Year's Eve celebration "All Gold Everything." This dish nods to the cultural heritage and presents a contemporary and flavorful take on the classic legume. As guests enjoy this unique hummus, they partake in a custom steeped in history and meaning, offering a sense of continuity, hope, and expectation for good fortune and prosperity in the coming year. At Dabney & Co., it's more than just a celebration; it's an experience that honors the legacy of strength and optimism that continues to thrive in Black culture.

Nigerian Akara Recipe

Akara (Accara) are tasty, deep-fried, Nigerian black-eyed pea fritters that are also quite popular in West Africa.

Prep Time 5hours hrs

Cook Time 30minutes mins

Total Time 5hours hrs 30minutes mins

Course: Breakfast, Brunch, Dinner, Lunch, Main Course Cuisine: Indian, Nigerian, West African 

Ingredients

1.5 cups black-eyed peas

1/2 red onion

2 scotch bonnet/ habanero peppers (optional)

3 tsp vegetable bouillon

Salt to taste

Oil for deep frying

Instructions

First, skin the beans. Soak them in water for 3 minutes. After about 3 minutes, the skins should start wrinkling a bit. Place the beans in a food processor with just enough water to cover them. Pulse the food processor about 5-6 times to agitate the beans. This process breaks the beans up and separates the skins. Be careful. Some water might splash out of the processor while pulsing the beans.

Pour the skinned beans into a bowl. Rinse several times to separate the beans from the skins, draining the skins with the water with each rinse. The skins should come off quickly because the skins are lighter and should float to the top.

Once the beans are clean, soak them in water for at least 4 hours or overnight.

After the beans have soaked, drain the water they have been soaking in and rinse them again.

Grind the scotch bonnet peppers to a rough paste using a mortar, pestle, or food processor, then set them aside.

Blend the beans and the onions with 1/2 a cup of water until completely smooth. The texture should be similar to that of a thick muffin batter.

Heat up oil for deep frying in a pan up to 375°F while preparing the batter.

Add the salt, bullion, and scotch bonnet peppers to the bean batter, mixing continuously for five minutes to incorporate air into the batter.

With a large spoon, drop the batter a spoonful at a time into the hot oil to fry. Fry for 3-5 minutes on each side until it is golden brown on both sides. Take out the frying oil and place it into a colander or on paper towels to drain.

Serve hot!

Award Winning Rib Rub for Baby Back Ribs

Award Winning Rib Rub for Baby Back Ribs

The secret recipe!

PREP TIME 5 minutes mins

COOK TIME 5 minutes mins

TOTAL TIME 10 minutes mins 

COURSE Dry Rub CUISINE American CALORIES10 kcal

INGREDIENTS

3/4 c Paprika

1/4 c Granulated Garlic

2 tbsp. Chili Powder

2 tbsp. Salt

1 tbsp. Cayenne

1 tbsp. Cumin

1 tbsp. Black Pepper

2 tsp. Oregano

2 tsp. Onion Powder

1 tsp. Thyme

INSTRUCTIONS

Combine all ingredients in a medium-sized bowl. Apply rub liberally to your baby's back ribs.

Use this rub or either baby back ribs or St Louis-style spare ribs. Apply just enough rub that you can still see some of the meat, pat it into the ribs, and let it stand for at least 30 minutes before placing the ribs in your smoker.

How Long Should the Rub Be on the Baby Back Ribs Before Cooking?

I like to let the rub sit on the meat for at least 30 minutes and up to an hour before the ribs go on the smoker. That is about how long it takes for the salt to draw moisture out of the meat and turn the remaining ingredients into a paste that looks like it is melting into the meat.

Some people like to prep ribs the day before cooking them and let the rub sit on the meat overnight. While there is nothing wrong with letting the rub sit overnight, I have not found that the extended time provides any meaningful benefit.

What Do You Use to Get the Rub to Stick to the Ribs?

You have several options for getting the rub to stick to the ribs.

The first option is to take your time. Sprinkle the rub onto the meat side of the ribs and wait 30 minutes for the rub to melt into the meat before flipping them over and applying the seasoning to the bone side.

You could also use a binder to help the rub adhere. Standard binders include a thin layer of olive oil, yellow mustard, or mayonnaise.

The flavor of the binder does not come through in the finished ribs.

This is a Dry Rub for "Low" and Slow" Ri" s

This rub has two types of sugar, so it should only be used if you cook your ribs at a low temperature.

If you try using this rub for high-heat grilling, the sugars will scorch, and the ribs will come out dark and bitter…and nobody has time for that!

I'm begging you, please don't your ribs.

There are MUCH better ways to get the tenderness you're looking for in a rack of ribs. The method I'm using will also allow you to infuse flavor into your ribs, which boiling does not. I have spent a lot of time researching and practicing ribs. I could write pages about all the details, but for now, I'll stick to the basics of what you need to know to make championship ribs.

Set up your grill for indirect heating (or use your smoker) and remove some fruitwood.

The first step to making a good rib is peeling the membrane off the back. This thin, skin-like covering on the bone side of the ribs prevents flavor from entering. You can ask your butcher to remove it. If you're doing it yourself, use a paper towel and pull it from one end to the other. Once you get it started, it comes off easily.

Let the ribs set, and let that rub soak in marinate for 30 – 60 minutes.

Place the ribs on your grill, far away from heat. Smokers are convenient because they allow you to get great smoke into your ribs without the fear of scalding them. You can still make it work on your grill—just be careful. Keep the temperature in the 225 range. If grilling at high temperatures is your only option, check out this Hot and Fast Baby Back Rib recipe.

We use a variation of the 3-2-1 method for our ribs. Smoke-Wrap-Baste.  The variation is all up to you. How much smoke do you want –  a lot? Then stick to 3 hours. Then 1 hour is plenty. The answer lies in the 1 – 3 hour range, and it's up to your distaste buds to decide.

The next step is to wrap. Easy – just individually wrap them in heavy-duty aluminum foil.

Similar to the first step, the timing is all up to you. I have found wrapping takes at least an hour, usually at most two hours. It's all about getting them to the perfect tenderness—not falling off the bone. If you wanted that, you could have thrown them in a crockpot. Anyone can make them fall off. Your guests will drool with jealousy and amazement when they pull clean from the bone when you take a bite.

The last step is to glaze. If your sauce smears, don't take it easy on your ribs. You don't want to rub it off.

I would like to bring some heat back, so I'll use a spicy sauce here, but it's your preference. I use a spicier sauce and then drizzle a bit of dark brown sugar to balance the flavors. But then again, I really like sugar. And like the other steps, the time is up to you. The longer you leave them on this step, the more firm the sauce will become. 

 If you wish to use the traditional dry Memphis style, skip this step!

African American Food Culture

 by William Frank Mitchell (Author)

foodandwine.com

The Original Innovators PHOTO: ORIANA KOREN

Like other Americans, African Americans partake of the general food offerings available in mainstream supermarket chains across the country. Food culture, however, may depend on where they live and their degree of connection to traditions passed down through generations since the time of slavery. Many African Americans celebrate a hybrid identity that incorporates African and New World foodways. The state of African American food culture today is illuminated in depth here for the first time, in the all-important context of understanding the West African origins of most African Americans of today.

Like other Americans, African Americans partake of the general food offerings available in mainstream supermarket chains across the country. Food culture, however, may depend on where they live and their degree of connection to traditions passed down through generations since the time of slavery. Many African Americans celebrate a hybrid identity that incorporates African and New World foodways. The state of African American food culture today is illuminated in depth here for the first time, in the all-important context of understanding the West African origins of most African Americans of today.

https://sennik.club/10-best-black-people-food-african-american-food-culture-explained/

A historical overview discusses the beginnings of this hybrid food culture when Africans were forcibly removed from their homelands and brought to the United States. Chapter 2 on Major Foods and Ingredients details the particular favorites of what is considered classic African American food. In Chapter 3, Cooking, the African American family of today is shown to be like most other families with busy lives, preparing and eating quick meals during the week and more leisurely meals on the weekend. Special insight is also given to African American chefs. The Typical Meals chapter reflects a largely mainstream diet with regional and traditional options. Chapter 6, Eating Out, highlights the increasing opportunities for African Americans to dine out and the attractions of fast meals. The Special Occasions chapter discusses all the pertinent occasions for African Americans to prepare and eat symbolic dishes that reaffirm their identity and culture. Finally, the latest information on the traditional African American diet and its health effects brings readers up to date in the Diet and Health chapter. Recipes, photos, chronology, resource guide, and selected bibliography round out the narrative.

Cover Copyrighted by William Frank Mitchell (Author)