In a large pot or Dutch oven, heat a little oil over medium-high heat. Season the oxtail with salt and pepper, and sear on all sides until browned. Remove and set aside.

Sauté Vegetables

In the same pot, add chopped onion, carrot, celery, and minced garlic. Sauté until soft, about 5-7 minutes.

Add Liquids

Pour in the red wine, scraping up any browned bits from the bottom. Add beef broth, diced tomatoes, bay leaves, and thyme, then return the oxtail to the pot.

Braised Cooking

Bring to a simmer, cover, and reduce heat to low. Cook for 3-4 hours until the oxtail is tender and falling off the bone.

Sweet Potato Hoe Cake

Prepare Sweet Potatoes

Peel and cube the sweet potatoes, then boil until tender. Drain and mash them.

Combine Ingredients

In a bowl, mix together the mashed sweet potatoes, cornmeal, flour, baking powder, milk, egg, butter, and salt until well combined.

Cook Hoe Cakes

Heat a skillet over medium heat, grease lightly, and pour in 1/4 cup of batter for each cake. Cook until bubbles form, then flip and cook until golden brown on both sides.

House-Made Pickles

Prepare Brine

In a saucepan, combine vinegar, water, sugar, salt, and dill. Bring to a boil, then turn off the heat and let cool.

Pickle Cucumbers

Slice cucumbers and pack them into sterilized jars with garlic cloves. Pour brine over the cucumbers, seal jars, and refrigerate for at least 24 hours before serving.