I was looking at the January menu for Feast restaurant. Every month Doug Levy who is chef/owner changes the menu. Some menu items overlap from month to month but not indefinitely. It’s not the kind of place where you can go and eat the same thing every day which to me is the draw.

I forwarded the menu to my friend in Los Angeles and she responded with, “My mom used to make oxtails.”  I have never heard of oxtails and like many uninformed people, thought that oxtails was somehow related to oxen. Not so, as according to Deni Mosser (my friend and syn twister) she rather eat oxtails than steak, felt that oxtails were the tastiest part of the cow, and if done right…”your brains fall out of your head.”  

Now that intrigued me.

Last night I went to dinner at Feast and ordered the oxtails that were braised with port wine, carrots, and onions then served with mashed potatoes, and sauteed rapini.

My brains did not fall out of my head but it was a wildly comforting meal especially on a blustery night; a more sophisticated version of a Friday night dinner of years past.

The waiter said the oxtails proved more popular than he would’ve thought.

Here’s a recipe for braised oxtail with carrots. Oxtails must cook for awhile or they will be tough.

Happy eating…