I’m not sure about you guys, but I’ve had many a moments when I was trying out some dish at a restaurant or diner and immediately told myself, “Man, I’ve gotta cook for myself a pot of that!” This classic oxtail stew is basically one of the very many “recipe cracking” episodes I have of late. Thankfully, this is very simple and rustic food to begin with and thus, very forgiving. The ingredients are also fairly straightforward , all clearly “observable” against the rather clear soup base. The latter I thought, was interesting as most of the oxtail stews I’d had, some of which I’d featured on my blog here and here are more richly coloured. Everything is conveniently cooked in one pot, my trusty Le Creuset round casserole, most of the time in the oven. No fuss at all!