Braised Oxtails

Oxtails recipe

Serves about 8

Ingredients:

5-6 lbs. oxtails, cut into their natural segments
Salt and pepper
2 TBS olive oil
4 medium carrots, peeled and cut into 2"-3" batons
2 stalks of celery, chopped into small pieces
2 leeks, white and pale green parts only, sliced thin
1 small onion, chopped into small pieces
3 parsnips, peeled and cut into 2"-3" batons
3 cloves garlic, peeled and minced
1 bottle red wine
1 cup chicken, beef, or vegetable stock (water will do in a pinch)
Several rosemary sprigs
1 bay leaf
Several parsley stems
Several thyme sprigs (optional)
2 TBS tomato paste
Rind of 1 orange cut into large swaths, white pith removed

Instructions:

Put oxtails in a bowl and cover with cold salted water. Let soak in the refrigerator for 1-2 hours. Once soaked, remove them from water and dry each piece thoroughly and sprinkle the surface with salt and pepper. Using kitchen twine, make a little bundle with the rosemary, bay leaf, parsley stems, and thyme if using. Tie securely.
Preheat oven to 325°. In a larch dutch oven or heavy pot, heat the olive oil and brown the meat on all sides, taking care not to crowd the pot (pieces should not touch) or burn the bottom. As each piece is browned, remove it to a platter.
Once you've browned the meat, pour off all but a couple tablespoons of the fat (there may be quite a bit). Put chopped leeks and onions into the pot and sauté them for a few minutes, until they're starting to wilt, then add carrots and cook for a few more minutes. Remove vegetables to a bowl—you will add them back, along with the parsnips (which soften faster), later in the cooking.
Return meat and juices, plus the herb bundle you made, to the pot and pour the wine and stock over it. Meat will most likely not be fully covered. Bring the liquid up to a boil, lower to a simmer, and allow to simmer uncovered for 10 minutes or so. Put the top on and transfer to the oven. Every 30 minutes or so, turn and rearrange the meat so all surfaces get a chance to be submerged. After about another hour, add the vegetables, including the parsnips and garlic, into the pot. Stir in the tomato paste.
Continue to cook in the oven, rotating meat and vegetables occasionally, for a total of around 3½ hours. Add the orange rind in the last hour or so of cooking. Once it's done and fork tender, taste the broth and add more salt, if it needs it. Either serve immediately or allow to cool somewhat at room temperature before transferring to a storage container and putting in the fridge to serve later. The oxtails can be refrigerated for up to four days, benefitting from the rest, and also freeze nicely. When chilled the fat will rise to the top, where it is easily scraped off and discarded. Before serving, remove herb bundle and orange rind. You can serve meat right on the bone or shred it and serve it with broth and vegetables.
Serve hot over egg noodles or on its own with good, crusty bread.

Optional: make a gremolata with chopped parsley, minced garlic, and lemon zest, and salt to taste; sprinkle on top just before serving.