Annual Food & Drink Issue
heir·loom (noun): a valuable object that has belonged to a family for several generations
From furniture and faith to collectibles and character traits, there are a lot of things that get passed down over the course of a family’s history, and recipes are no exception. But a recipe nurtured by generations of love and care is so much more than the food it creates. It’s also a reminder of the laughter and light that can happen when a family comes together.
Photography by Rich Smith
Anna Pitts with Sally Arca Gass | Tunnel Hill
“Over the last few years, my mom has been teaching me more of her favorite Filipino recipes. Since my dad passed in February, I’ve been spending as much time with my mom as possible, mostly by her side in the kitchen. Together, we make Filipino dishes, and it’s been so fun sharing a piece of our heritage with others. The Oxtail Tinola is a fifth-generation recipe that my great-grandmother Sophia taught my mom, and now I’m teaching it to my own children. Traditions and good recipes are meant to be savored, time with family even more so.” – Anna Pitts
Yields: 6 servings
Add water to a Dutch pot and bring to a boil. Add oxtail and cook for 20 minutes. Remove oxtail from the pot and trim off any fat. Drain water from the pot and refill it with fresh water before adding the oxtail back to it. Cook over medium heat for roughly 3 hours or until meat is tender. If the meat is not getting tender, add more water and continue cooking. Once meat is tender, add salt, ginger, bullion, bay leaf, pepper, and celery. Cook for 20 minutes. Add bok choy and cook for an additional 10-15 minutes. Serve alongside cooked rice.
