1 cup flour
Freshly ground black pepper
5 pounds beef oxtails, cut into 1-inch pieces
1/2 cup vegetable oil
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
1 tablespoon chopped garlic
2 dried bay leaves
2 quarts beef stock
4 medium sweet potatoes, baked and peeled (about 2 pounds)
1 cup milk
1/8 teaspoon grated nutmeg
1/2 teaspoon ground cinnamon
1 cup pecan pieces
1 cup packed light brown sugar
2 tablespoons Steen's 100% Pure Cane Syrup
1/4 teaspoon salt
1/4 teaspoon vanilla extract
2 tablespoons bourbon
1/2 stick (4 tablespoons) butter, softened
For the Okra
1/4 cup buttermilk
2 tablespoons Crystal Hot Sauce
Salt, to taste
1/2 cup flour
1/4 cup yellow cornmeal
Creole Seasoning, to taste
Vegetable oil for frying
16 okra pods, washed and cut in half lengthwise
Parsley, to garnish
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