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This recipe is delicious if you take out the excessive amount of fat and vinegar. To do this, first I coated the oxtails with sea salt, cracked black pepper and granulated onion and browned them in 1/3 cup of olive oil on all sides. Removed them from the pot. Added 2 cups chopped celery along with the onion and garlic to the pot and sauteed for about 5 minutes. Placed the oxtails back into the pot and added 1 qt chicken stock, 1 qt beef stock with just 1/4 cup of apple cider vinegar and robust shakes of Trader Joe's "21 Salute Seasoning." I cooked the oxtails for 3 hours, tender to the point of falling off the bone. Removed them to a separate dish to cool. Let the pot liquor cool down in the pot and placed it and the separate dish of oxtails into the fridge overnight. The next day you scrape the fat off the top of the pot liquor (and believe me there's lots of fat to scrape off since oxtails are fatty). Cook the greens (I used kale) along with the maple syrup in the pot liquor for about 1-1/2 hrs. When the greens are cooked and the pot liquor sufficiently reduced, add the cooked oxtails to the pot and heat them up. Season with salt and pepper to taste. This is now one of my most popular recipes!
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Instructions
In a large pot, melt butter, add octails and onions; brown. Add garlic and cook 4 minutes. Add collard greens; toss until coated with butter and onions. Cook 5 minutes on medium heat. Raise heat to high and add chicken stock, vinegar, and maple syrup. Season to taste with salt and pepper. Bring to a boil. Turn heat to low and simmer 1-1/2 to 1-3/4 hours.
Author's Comments
This recipe came from Grace the Table by Alexander Smalls, a friend of Wynton Marshall\'s. It has a lot of southern recipes and stories. Also in this book he had opened a restaurant called Cafe Beulah in N.Y., so check this book out at your local bookstore or library!
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