Today I wake happy to be home.  It's the end of the week, and being in a familiar place is awesome.  Last three flights home I've been rain delayed, but last night I got home on time, and there was light when I landed, just not when I got home.

As I sit at my desk coding while under the influence of hunger, which isn't uncommon, I wonder what to make for dinner tonight.  During this process, I hear falling ice.  There is not a freezer for many feet from here-- what could it be?  I look to my window and spy a mass of frozen water particles on my window sill.  I roll my chair over the creaky hardwood floor for further inspection.  There appears to be many balls of ice, and they appear to be falling from the sky.  Someone has their solstices confused.

I thought braising season was over, but the weather says otherwise.  The downpour is the perfect ambiance for french onion soup, but I should probably attempt something more difficult.  Nobody seemed to approve of my trotters dish, so I'll stay away from that.  Maybe I should stay away from cooking altogether since the all time most viewed post covered something I didn't make.

Raw ox tail.Too bad for you guys that don't like my cooking-- I'm braising ox tails tonight.

I flip a coin to pick between starches, polenta and risotto.  Risotto wins.  Mushrooms go great with risotto and braised proteins, so criminis are in the picture.  I pick up pork belly, so the big guy isn't lonely, then finally some brussels sprouts, because I need a green, and something to saute in my rendered pork fat.

First step after product procurement is to brown the ox tails.  I put oil in a heavy bottom pan, and while I wait for it to come to a shimmer, I dredge the tails in flour that is mixed with salt and pepper.  I hate dirtying dishes, so I put the flour on a piece of foil, then crumble to dispose.

Three pounds of ox tails were bought, and this yielded about a dozen pieces of meat.  I have no single pan that can fit all of these at once.  If you do, call me.  So like every other mortal, I brown the tails in batches, about 10 minutes per batch.

During the browning process, my brother comes home, and I try to pawn off the risotto responsibility on him.  Risotto is one of those things we both know how to cook, we understand it-- we've just never done it, physically.  And for those of you with good memories, I am discounting all sweet potato risotto experience, since it discludes grain.

Browned ox tails.Come conversation conclusion, the browning is complete.  It's time to prepare a braising solution.  I start by browning carrot, onion, and leeks, all roughly chopped, in a pot.  Like a good French chef, I should put celery in, but don't because it is the single worst vegetable that grows on this planet.

After my yet to be named threesome browns, I introduce garlic, thyme, salt, pepper, and tomato paste.  Not only will the paste add flavor and body to the sauce, but will volunteer much needed acidity, which will help break down the tough ox tails.

With the veggies ready, I pour a halfish bottle of red wine, add the ox tails, then pour to cover with chicken stock.  Bring to a boil, then simmer for three hours uncovered.

A lot of professionals like to reduce the liquid by half first, then cook the oxtails in the solution covered.  I think my way is more efficient, not necessarily offering a better or worse product, even though it isn't technically braising anymore.

They could use a life saver.Half an hour before the oxtails are expected to be finished cooking, Steven begins the risotto process.  I take a shower, it works out really well.

Fifteen minutes later, I remove the bones from the pork belly, and begin cooking them on a cold pan.  The browning process is a bit slow, so I introduce butter to speed things up.  I find no shame in this action.

As my brother is finishing the risotto, and I beginning to brown the brussels sprouts, he questions the addition of Parmesan cheese to the pork belly crimini risotto.  Don't you think Parmesan would be a bit much?  "You're sauteeing bacon in butter-- what do you think will be too much?"  Unfortunately for us, none is on hand.

All foods are done cooking, so the last step is to blend the veggies with the braising liquid via immersion blender.  The sauce is plenty good as is, but this is an enjoyable finishing touch, along with a pad of butter.

My brother keeps all parties separate, and squeezes lemon over the risotto.  I am not so organized.  I make a risotto foundation, then plop a mighty ox in the center.  Give the tender guy a crisp pork friend, and shower them in sauteed brussels sprouts leaves.  Not a terrible first attempt.