Many will make chili (above) today, one of the great foods of National Football League cuisine, up there with wings and nachos. Ali Slagle's recipe is top-drawer: deep in flavor, spice and smokiness, and fairly easy to prepare.
I learned to stew oxtails from Velma Hawthorne, the executive chef of the Golden Krust Caribbean Bakery & Grill in New York, who builds the stew on a foundation of burnt sugar, or browning sauce. It is fantastic, but the process can be hell on a pot. Bryan laughed when I said that and told me it was just fine to substitute a commercial browning sauce instead something like Kitchen Bouquet, available in most grocery stores. I did and the result was transcendent.
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