I’ve noticed this new thing.  I noticed it six months ago, leaving my friend Maryellen’s house.  As I got in my car, she called out, I love you. Almost as an afterthought, these words flowed out of her mouth.

And now, whenever I leave her house, she calls out, I love you.  I think she says this to many people.  I think it’s very nice.

Then today, I called my friend, Dave, to get his recipe for Oxtail Ragout. He is like a brother to Brian and me. He walked me through how to pick the right oxtail, and which pinot noir to buy. As I was hanging up, he said, I love you.

This is new. Friends saying I love you.  I like it.

Here’s one way to love and be loved.   Tonight, I am making oxtail ragout.

Dave’s Oxtail Ragout

3 tbs butter

1 and a half lbs. of oxtails

2 small-med onions- chopped fine

8 cloves of garlic- minced

2 or 3 small parsnips- chopped into large chunks

2 or 3 carrots- chopped into large chunks

2  or 3 ribs of celery-chopped into large chunks

1 small can tomato paste

4 tomatoes- chopped coarsely

1 cup wine

1 cup beef stock

fresh thyme

spanish paprika

black pepper

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Soak the oxtails for 2 hours in salted cold water.

Melt the butter in a large skillet.  Remove oxtails.  Add chopped onion to the skillet and cook until transluscent.  Add the rest of the vegetables (except tomatoes), saute until lightly cooked. Add tomatoes.  Then, add tomato paste and cook down. When tomato paste darkens to a brown-red, add the oxtails, wine and beef stock.

Transfer the entire ragout to a roasting pan. Sprinkle liberally with thyme, paprika and back pepper.  Ensure that oxtails are covered in liquid.  If not, transfer to a smaller pan, or add more stock. You can even just add water in a pinch.

Roast in oven at 325 degrees for 2-3 hours.  Vegetables and meat will be soft.  Oxtail meat should be falling off the bone.

Remove from oven.  Cool overnight. Scrape the fat off the top of the ragout. Remove the oxtails and blend the rest of the ingredients into a smooth sauce.  You can either remove the meat or serve the oxtails whole. Add oxtails back in, and reheat sauce. If sauce is too thick,  add additional beef stock.  Serve over fresh pasta.

Like friendship, this sauce tastes fresh at first taste, and even better over time. I like ragout after 2-3 days of fridge time to blend the flavors.