Carla Hall whips up some soul food recipes from her new book, Carla Hall’s Soul Food: Everyday and Celebration.
Oxtail Stew with Brown Sauce
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
6 large oxtails (21/ 2 pounds) 2 tablespoons vegetable oil
2 onions, halved and very thinly sliced
2 celery stalks, thinly sliced 4 garlic cloves, thinly sliced 1 tablespoon tomato paste
3 cups unsalted beef stock
2 teaspoons Worcestershire sauce
Dilled Cucumber and Celery Salad (page 71), for serving
Preheat the oven to 325°F. Mix the flour, paprika, cayenne, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a shallow dish. Sprinkle the oxtails with 2 teaspoons salt, then roll them in the flour mixture to coat evenly. Shake off any excess flour.
Heat the oil in a large Dutch oven over medium-high heat. Add the oxtails and sear, turning and flipping to brown evenly, about 10 minutes. Transfer to a plate.
Add the onions and celery to the Dutch oven and reduce the heat to medium. Cook, stirring, until just softened, about 4 minutes. Add the garlic and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Add the tomato paste and cook, stirring, until it loses its raw flavor, about 1-minute.
Add the stock and bring to a boil, stirring and scraping up any browned bits. Add the Worcestershire sauce and the oxtails with any accumulated juices. The liquid should come up to the shoulder of the meat, about three-quarters up the sides. If it doesn’t, add some water.
Cover the Dutch oven with its lid and transfer to the oven. Bake for 1 hour and 40 minutes. Carefully uncover the pot and turn the oxtails over. Loosely tent with foil. Bake until the oxtails are fork tender and the juices are thickened, 30 to 45 minutes. Transfer the oxtails to a serving dish. Top with the dilled cucumber and celery salad and serve immediately with all the pan juices.
Dilled Cucumber and Celery Salad (topping for Oxtail Stew)
¼ cup distilled white vinegar.
1 teaspoon sugar.
1 teaspoon kosher salt.
2 cucumbers, peeled in strips, quartered, seeded, and thinly sliced.
1 cup celery leaves or very thinly sliced celery.
2 tablespoon picked fresh dill.
Whisk the vinegar, sugar, and salt in a large bowl until the sugar dissolves.
And the cucumbers and toss to coat.
Just before serving, toss in the celery leaves and dill.
Black-Eyed Pea Salad with Hot Sauce Vinaigrette:
2 garlic cloves, grated on a Microplane
2 tablespoons apple cider vinegar
1 tablespoon yellow mustard
1 tablespoon hot sauce 1 teaspoon honey Kosher salt and freshly
ground black pepper
6 tablespoons vegetable oil
1 (15-ounce) can black-eyed peas, rinsed and drained
2 mini cucumbers, cut into
1/2 sweet onion, finely chopped
1 pint cherry tomatoes or grape tomatoes, halved
1/4 cup picked fresh dill
Whisk the garlic, vinegar, mustard, hot sauce, honey, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until smooth. While whisking, add the oil in a slow, steady stream. Whisk until emulsified.
Add the peas, cucumbers, onion, tomatoes, dill, and 1/2 teaspoon salt. Toss until well mixed. You can serve this right away or let it sit at room temperature for up to 1 hour.
Make ahead: The salad can be refrigerated for up to 1 day.
Mango Coconut Frappé
2 mangoes, preferably champagne, peeled, pitted, and chopped
1 (15-ounce) can coconut milk, well shaken
2 tablespoons honey
2 teaspoons fresh lime juice
1/ 4 teaspoon kosher salt 2 cups ice, plus more for
Lime seltzer, for serving
Puree the mangoes with the coconut milk, honey, lime juice, salt, and ice in a blender until smooth and frothy. Divide among 8 glasses filled with ice. Top with lime seltzer.