We had a spirited conversation at home about exactly what part of the cow the oxtail was. It ended inconclusively - not even Google helped. In any case, the first bowl of oxtail soup was delicious. Toronto's starting to chill down, now that we're entering December, perfect for this kind of dish. With a mature 2000 gran reserva from Cariñena, dinner was a rustic lovefest.
Humble ingredients, all of it, but that doesn't mean quality isn't a factor. Everything was working great; the oxtail, the tomatoes, the garlic/onion. But the carrot just was not right, in flavour or texture. And yet another lesson learned that no matter how trivial or minor it seems, every single ingredient matters.