“THE MEAT IS SWEETEST CLOSE TO THE BONE”. NO OTHER CUT PROVES THAT POINT BETTER THAN OXTAIL, WHICH WHEN BRAISED, YIELDS A RICH AND TENDER STEW. I HAVE MADE THIS DISH WITH DARK BEER, RED WINE, WHITE WINE, NO WINE, WITH TOMATOES OR WITHOUT AND IT IS ALWAYS GOOD. ONE OF OUR FAVORITE L.A. DISHES IS THE BRAISED OXTAIL AT VERSAILLES, A CUBAN RESTAURANT IN CULVER CITY, WITH A BRANCH ON PICO. I THINK THEY USE WATER. I USE BEEF STOCK; IN THIS PARTICULAR INSTANCE, BEEF STOCK MADE FROM OXTAILS, WHICH HAS TRUE DEPTH OF FLAVOR. I BUY SEVERAL PACKAGES, SELECT THE LARGE PIECES TO BRAISE AND USE THE REST FOR STOCK.
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