Successfully paired with Vin du Lac 2010 “LEHM” Gewurztraminer. A blast of cold last week brought snow, hail and some very dangerous road conditions. For a day. The snow and ice left, but the cold wind remained. The return of winter weather primed my appetite for something hot and filling. Which explains why I impulsively bought a bag of oxtail. Oxtail? Oxtail is, well, it is the tail of a cattle cut into short pieces. Oxtail is a bony, gelatin-rich meat, usually slow-cooked as a stew. I have warm, fuzzy memories of my mother making oxtail stew when I was a little boy. But I had never made oxtail stew. I had no treasured family recipe, and I was not sure of the ingredients I would need. Beef stock obviously. But what else? And how long would it take to make? These are questions I would answer for myself last weekend. Oxtail stew day two - in one of my wheel thrown bowls. I'll save you some work by providing the recipe I found, used and modified. There is a proper process f...
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