Sometimes you feel indebted to your childhood eating habits and this was one of those times: a jazzed up version of childhood’s ubiquitous box-mix beef stroganoff. Oxtails were browned, then added with mushrooms, onion, garlic, tomato and celery and beer to a pressure cooker and cooked for an hour. The meat was removed, the stock strained and reduced. I thickened the stock with corn starch, and added the meat (pulled off the bones) back in. Finished with an excessive amount of black pepper and poured over egg noodles, the whole is greater than the sum of its parts.