Monday I simmered veal tail, carrots, caramelized onions and porcini mushrooms in red wine and homemade beef stock for about 5 hours. I had caramelized the onions in butter beforehand, then set them aside and browned the tail in the same pot before adding a cup of red wine, a cup of stock and three fresh tomatos. Then I let it sit. After about three hours I added a little brown sugar to balance the acidity of the wine and tomatos.
When we ate dinner around 9, the meat was falling off the bone and the sauce was velvety rich. It clung to the meat and was beautiful as a gravy on the mashed yukon gold potatoes with parmigiano I served as an accompaniment. The sugo was perfect on pasta the next day, too.
I'm proud of myself. Also, I'm excited for it to get colder, that way I can cook winter food without my roommates thinking I'm crazy. Tonight I'm making tamarind chicken. We'll see how it comes out.