Betty Lives!

Savory Stews

Mary Savage

1969

My daughter trusts me implicitly.  If she could have a mini-me on her shoulder guiding her all day long she would be perfectly happy.  She’s nearly seven and I still pick out her clothes every morning which is fine with her.  I could say something banal like “This will probably continue until she goes off to college” except that she’s already told me that she plans to live at home for college.  And after she’s married.  It’s very flattering.  My son, on the other hand, does not trust me at all and announced last year that as soon as he was an adult he was leaving.  Since he was very little he has had distinct ideas about everything and so when I tell him those little mom-white-lies like “It’s going to be fun!” or “You’ll love it!” or “Don’t worry!” he ignores me.  Except in the realm of food.  When it comes to food my little boy belongs to me.  This was our conversation last night:

Me (with enthusiasm): “Nicky! We’re going to have oxtail for dinner!!”

Nicky: “What’s that?”

Me: “It’s the tail of the cow.  It’s delicious.”

Nicky: “OK.”

And that was that.

There is nothing extraordinary about this recipe but I was in the mood for oxtail.  The tail pieces (2-3lbs) are dredged in seasoned flour, browned in bacon drippings and set aside.  Then the vegetables (1 med onion, 2 stalks celery, 2 med carrots, 1 large garlic clove) are browned in the same pot.  The meat gets added back and then the pot is de-glazed with 1 cup beef broth and 1 medium-sized can of tomatoes.  Then you plunk in a bay leaf and some herbs and let it cook for three hours.  Nothing earth shattering here, although I like the fact that it’s cooked without wine.  I took the oxtail out at the end to reduce and thicken the sauce which becomes rich and sticky as only the sauce from gelatin-rich bones can.  Wonderful, and even better for lunch the next day.