Luxurious 3-hour oxtail stew: Forgotten cut becomes chef-worthy delicacy
The first time I made oxtail stew was during my apprenticeship in London. My mentor, Chef Harrison, insisted I master this humble dish before attempting anything fancier. “This is how we judge a real chef,” he told me, watching as I nervously trimmed the unfamiliar cuts. Twenty years later, I still remember the moment that … Lire plus