These temporary dwellings in which farmers would live during harvesting make a connection to the agricultural significance of the holiday stressed by the Book of Exodus. As stated in Leviticus, it is also intended as a reminiscence of the type of fragile dwellings in which the Israelites dwelt during their 40 years of travel in the desert after the Exodus from slavery in Egypt. Throughout the holiday, meals are eaten inside the sukkah and many people even sleep there.
But whether you follow the various tenants of this – the most openly festive of the “High Holy Days” or just want to get one last garden party in before the onset of winter – Sukkot is a great excuse to have an outdoor feast. Our family, part Jewish and part Mormon (“Moorish”) likes to honor both sides of the family and break out the cast iron cookware for a frontier-style feast.
Here is a favorite recipe that has nothing to do with either side of the family:
Oxtail Soup
Ingredients
1-2 tablespoon cooking oil
2 – 3 pounds oxtail cut up medium pieces
1 onion chopped
1 Tablespoon minced garlic
3 teaspoons fresh chopped thyme
one fresh bay leaf
1 teaspoon smoked paprika
1 tablespoon ketchup /tomato paste
1 Whole Scotch bonnet pepper
2 green onions chopped
5-6 Whole pimento seeds (allspice),
1 Tablespoon Worcestershire sauce
1- teaspoon curry or more adjust to preference
1 pound carrots
2-3 cups chicken stock
Salt to taste
15 oz Butter Beans , drained, rinsed
1 large package of Collard Greens
Instructions
Season oxtail with salt and pepper. Set aside
In a large cast iron dutch oven heat oil (about 1 Tablespoons) over medium heat, until hot.
Add the oxtail sauté stirring frequently any browned bits off the bottom of the pot, until oxtail is brown. Drain oil if necessary (leave about 1-2 tablespoons)
Add onions, green onions, garlic, thyme, bay leaf, all spice, Worcestershire, smoked paprika and stir for about a minute. Throw in scotch bonnet pepper, tomato paste, bouillon, curry powder and stir for another minute.
Then add together with carrots, beans and greens
Deglaze dutch oven with about 1 cup dry sherry, gently pour in
about 2-3 cups chicken stock .
Cover and cook over Low coals for about 4 hour, or until desired tenderness has been reached. Remove and serve with rice.