Once years ago, when I was six years old, visiting my aunt and uncle in Washington D.C., I ate an entire box of Ritz crackers. We never had anything like those crackers at home, so buttery, so delicious. And once I started, I couldn’t stop eating them.
On vacation, 5 o’clock pm, having too much fun to realize that nothing has been planned for dinner, fridge mostly empty, remembering that uh oh, I’m the one in charge of feeding my friend’s children that night.
We found this recipe in an old issue of Gourmet magazine. It accompanied an oxtail pâté which you make from the strained oxtails from this recipe.
Heck, if you are going to go through all that trouble, you may as well make enough for plenty of meals during the week. This is one such stew, a hearty cousin of beef barley soup, but bulked up with carrots, celery root, and lots of mushrooms.
My father, being of the solid German stock that he is, is naturally a connoisseur of all things potato.