As I’ve probably mentioned before, I typically let what’s available in my supermarket influence what will be on my table for dinner. Such was the case this weekend when a 50%-off sale on pork shoulder led to the purchase of a five-pound roast and a subsequent search for a recipe with which to prepare it.
“Best.” In the six years that I’ve been writing this blog, I don’t think I’ve used the word too often. But after preparing the recipe for Braised Oxtails with White Beans, Tomatoes, and Aleppo Pepper from “America’s Test Kitchen” on PBS, the subject of today’s post, I believe it ranks among the best dishes I’ve ever prepared. In fact, I can easily say that I’ve never made a better braise in all my years of cooking.