yesterday i made the braised oxtail recipe from katie parla's "tasting rome" and will serve it today. a bit of internet research shows that serving styles for this vary from "eat with your hands" (the book's suggestion), to rigatoni and rigatoni-esque pasta shapes, gnocchi, polenta... I've never prepared oxtail myself before so I'm wondering what you all prefer to serve it with. also, would you defat the entire thing before reheating? I know we're going for rich unctuous goodness but i wonder if removing some of the fat might make for a more nuanced dish...
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