I was once invited to a friend’s house and I was mesmerized (this 35 years ago!) that the husband had cooked the meal. I was then presented with braised oxtail, and still looking increduly at the husband, whom I thought must be out of Mars or something, was served a delicious oxtail. BUT… before tasting it, the plate slipped from his hand and I was covered with sauce and meat all over. I cleaned myself and proceeded to eat the oxtail which I thought was delicious. Going back home I told my mother I had loved this oxtail and she looked at me, with a disgusting look, saying “What, dog’s food!” In fact at that time, oxtail was literally given away by the butchers. Well, some years later in Brazil, I had braised oxtail but with watercress, which is typical of Minas Gerais. It’s an amazing combination, because somehow it cut’s the fatty taste. So this is my braised oxtail, which I have never poured down anyone’s clothes! I actually prefer to cook this dish the previous day, allow it to cool so I can remove the excess fat, bring it back to a boil and add the watercress just before serving.

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