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oh, my goodness, that sounds so delicious. as for the price of oxtail, i can tell you that at least at my favourite market in melbourne, australia, it moved in the mid nineties from "practically free" to "what your average cheap cut of meat costs", as many chefs all rediscovered "comfort food".
Commented Jan 11, 2007 on Jennifer McLagan's Aromatic Chinese Oxtail Stew at The Wednesday Chef
Jennifer McLagan's Aromatic Chinese Oxtail Stew
So, after finishing Michael Pollan's The Omnivore's Dilemma and feeling much like what I imagine our parents felt like after reading Rachel Carson's Silent Spring in 1962, I vowed to myself never to buy industrial beef again. Oh sure, I'd already given up on supermarket eggs and chicken a lon...
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