Why? What is the thrill of the butcher?
I remember the butcher I went to with mum when I was growing up. That butcher gave us a 'mintie' each - the 'Great Australian Lolly'. My siblings and I would stand around kicking sawdust on the floor and chewing away, while we waited for mum to collect the sausages or mince for dinner. I think the butchers are a winner if they provide a little treat while you wait.
It's The Stamp.
Today at the butcher, I was in luck. The last pack of ox-tail bones had our name on it. Ox-tail has a season and it's hard to come by.
For dinner, my husband and I enjoyed ox-tail soup following the recipe here. Just right for a chilly night like tonight.
Rich ox-tail soup
2 tbspn oil
2 onions, diced
1 clove of garlic, crushed
2 cups white wine
425g tinned tomatoes, crushed
1 tbspn tomato paste
1. Roll oxtails in plain flour.
2. Heat oil in heavy saucepan and brown the oxtails.
3. Add onion and garlic and saute for 2 minutes.
4. Mix wine, tomatoes and tomato paste well and add to saucepan.
5. Bring to a boil while stirring, reduce heat, cover and simmer for 2 1/2 hours. Top up with a little water if necessary.
to serve: crusty bread, fresh parsley on top
on the side: we had boiled chat potatoes with sour cream
I used our Emile Henry pot which I find the best for slow cooking anything from Bolognese to casseroles.
I topped up the pot with chicken stock from the freezer, to cover the ingredients.
I also added a handful of fresh parsley to the pot.
Happy daughter, happy mum, happy tums!