SLOW AND STEADY WINS THE RACE

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Oxtail in berbere sauce with collard greens and rice

This is an adaptation of Marcus Samuelsson’s recipe for doro wott from his pan-African cookbook The Soul of a New Cuisine. I don’t think I’ve ever seen oxtail in Ethiopian dishes before, but it’s a cut of meat that seems ideally suited for the slow cooking wott.

Of course, oxtail can be found in other African cuisines. A few weeks back at the restaurant we served it in honor of some visitors from South Africa, including Nelson Mandela’s former chef and his daughter. One guest pulled me aside and, in a barely veiled criticism, told me “In South Africa we give our guests bigger pieces of meat to show our hospitality!”.

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