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๐‘๐ž๐œ๐ข๐ฉ๐ž ๐“๐š๐ฅ๐ค

By: Tamora Israel

In these uncertain and scary times, itโ€™s important to highlight the things that bring us joy and brighten our spirits. Many of us are now cooking at home (or have discovered the joys of cooking) since COVID-19 stay-at-home advisories went into effect.

When I was a kid, my grandmother, Ella Mae Gregory, used to cook ๐Ž๐ฑt๐š๐ข๐ฅ ๐’๐จ๐ฎ๐ฉ for me and itโ€™s still one of my favorite recipes to make. Born in 1928 in Albany, Georgia, my grandmother grew up poor–so she knew how to cook good hearty soul food on a budget.

Oxtail soup can be cooked on the stove, or you can let it cook in a crock pot while youโ€™re out and about (thatโ€™s what I do!). It’s traditionally made with cornbread as a side. This recipe has been handed down 3 generations, from my grandmother, to my mother, to me–and now I want to share it with you. Itโ€™s a simple delicious tomato based dish. So Enjoy!

๐๐ซ๐ž๐ฉ ๐ญ๐ข๐ฆ๐ž ๐ข๐ฌ ๐Ÿ๐ŸŽ ๐ฆ๐ข๐ง๐ฎ๐ญ๐ž๐ฌ
๐‚๐จ๐จ๐ค ๐ญ๐ข๐ฆ๐ž ๐ข๐ฌ ๐Ÿ‘-๐Ÿ’ ๐ก๐จ๐ฎ๐ซ๐ฌ

๐ˆ๐ง๐ ๐ซ๐ž๐๐ข๐ž๐ง๐ญ๐ฌ:

4-6 pieces of Oxtails
2 cans of tomato sauce
1 can of tomato paste
2 bags of frozen corn
ยฝ onion, diced
2 garlic cloves, chopped
2 tablespoon salt
1 tablespoon Lawry’s seasoning salt
1 tablespoon pepper
1 teaspoon of sugar

O๐ง ๐ญ๐ก๐ž ๐ฌ๐ญ๐จ๐ฏ๐ž:

In a large pot, add 2-3 cups of water, then the Oxtails (the water should just cover the oxtail).
Add the chopped onions and garlic and let that simmer for about 2 hours.
Add in 2 cans of tomato sauce, stir, and let cook for about an hour.
Then add the tomato paste, seasonings (and sugar) and stir.
Let that cook for about 30 minutes.
Add in the corn and stir.
Let that cook for about another 30 minutes and enjoy!

I๐ง ๐ญ๐ก๐ž ๐œ๐ซ๐จ๐œ๐ค ๐ฉ๐จ๐ญ:

Add the onions, garlic and Oxtails (add enough water to cover them).
Let that cook on high for about 2 hours.
Add the 2 cans of tomato sauce, all the seasonings (including the sugar).
Let that cook on low for 4-5 hours.
Add the corn, let that cook for about 30 minutes and enjoy!

My Nana always used to say, if I had a bird’s brains I’d fly backwards. And she wasn’t far off. I miss her everyday, but the connection to food we share keeps her alive in my kitchen.

In the comment section below, tell us about your favorite recipes, and drop a picture of what youโ€™ve been cooking. Whatโ€™s the story behind your recipe? Tell us what these dishes mean to you and your family.

๐ˆ๐ง ๐ญ๐ก๐ž ๐ฉ๐ก๐จ๐ญ๐จ: A delicious bowl of Oxtail soup along with the centerpiece my grandmother, Ella Mae Gregory, passed down to me through my mom.

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