At the start of a new year, do look ahead. But don’t forget to look — ahem — behind, too.
At the tail, of course.
That particular part of the cow just takes low-slow cooking to bring about its brash beefiness and tenderness.
Enjoy it in “Braised Oxtail Stew,” a recipe from “Spain: Recipes From the Verdant Hills of the Basque Country to the Coastal Waters of Andalucia” (Chronicle Books), of which I received a review copy.