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BRAISED OXTAILS (OXTAIL STEW)
4 servings

Oxtails need the gentle, slow heat of a braise to soften their connective tissue. The result is a dish with a rich beef flavor and a velvety sauce. Oxtails are usually sold in 1- to 3-inch cross sections; because of the amount of bone, you should buy at least 1 pound per person. Pieces from the very narrow tip of the tail yield almost no meat and are best saved for the stockpot.

Preheat the oven to 300°F.

Heat in a Dutch oven or large ovenproof skillet:

  • ¼ cup vegetable oil, lard, or beef fat

Whisk together in a large bowl:

  • 2 cups flour
  • 1 tablespoon black pepper
  • 1 tablespoon salt

Dredge:

  • 4 pounds oxtails, crosscut into 1- to 2-inch-long pieces

in the seasoned flour. Brown the oxtails in batches, transferring them to a plate as they finish. Pour off the fat and add to the pan:

  • ½ cup white wine

Scrape up any browned bits and let the wine cook off a bit. Add:

  • 3 cups beef stock, chicken stock, or water

Return the oxtails to the pan and bring to a boil over high heat. Cover, transfer the pan to the oven, and cook until the oxtails are very tender, 4 to 5 hours, adding more stock if needed. During the last 45 minutes of cooking, add:

  • 2 large onions, chopped
  • 3 carrots, chopped
  • 3 celery ribs, chopped
  • 4 garlic cloves, chopped

Transfer the oxtails and vegetables to a platter with a slotted spoon and skim off as much fat as possible (a gravy separator comes in handy here). Reduce the liquid over medium-high heat until it thickens somewhat, or add:

  • (Kneaded Butter, made with 2 tablespoons butter and 2 tablespoons all-purpose flour)

Season to taste with:

  • Salt and black pepper
  • Chopped parsley

Pour the sauce over the oxtails and serve with:

Meat