Gourmandistan is a big supporter of grass-fed beef, so much we sometimes wave at the cows grazing the fields of nearby Foxhollow Farm, knowing we’ll likely see some of them on our dinner plates one day. All that ruminating and roaming keeps “our” cows in shape—something we’ve learned to adjust for in cooking dishes like this delicious Oxtail Ragout with Olives. We debone the tails before serving, as it both makes the dish easier to enjoy and spares Michelle the […]![]()
