Ohhh mama, you need smell-o-vision to really get what's going on here. Slurp.
I like to post a couple of quick lunches every now and then to show people that eating well doesn't have to be a long, drawn-out endeavour. Still, I also happen to think that it's important to take time to make some longer, involved recipes. There's something very rewarding about taking my time and really paying attention to what I'm doing in the kitchen. I like marveling at my ingredients, injecting a steak with gratitude or some raw butter with admiration. I have no doubt that the energy we have when cooking shows up on the plate.
One of our most beloved, takes-a-long-time-but-is-well-worth-it meals is braised Chinese oxtail with a bunch of chopped and roasted cauliflower to soak up all of the saucy deliciousness. The recipe comes from one of my favourite cookbooks, Bones by Jennifer McLagan. I always triple the recipe (a little trick I employ to make the time spent in the kitchen pay dividends via multiple meals afterwards). If you've never had oxtail, I can't think of a better recipe to start with. After experiencing this meal for the first time, we all agreed that we'd rather have oxtail over ribs any day. Yes, it's that good.