Slow Braised Oxtail and Gravy

Start by placing your oxtails, crushed garlic cloves, and halved white onion in a large pot. Cover them with water and add 1 tablespoon of kosher salt. Bring to a rolling boil over high heat. Once you’ve got a good boil going, keep it up for about 30 minutes. You’ll notice some grayish foam on top—don’t worry, that’s just protein doing its thing. After 30 minutes, drain the oxtails and discard the water, garlic, and onion. Set the oxtails aside to cool.

Once the oxtails are cool enough to handle, season them generously with the Worcestershire sauce, smoked paprika, remaining kosher salt, and cracked black pepper. Really work those seasonings into the meat. In a heavy-bottomed Dutch oven or braiser, heat the olive oil over medium-high heat. When hot, sear the oxtails on all sides until they’re beautifully browned. This should take a few minutes per side. Don’t overcrowd the pan—work in batches if you need to. After searing, set the oxtails aside.

Lower the heat under your pot to medium and add the red wine vinegar. Use a wooden spoon to scrape up the flavorful brown bits stuck to the bottom—this is the fond, and it’s liquid gold for flavor. Add the diced yellow onion, carrots, and celery to the pot. Cook them for 3-4 minutes until they’re softened and fragrant. Make some space in the middle of the pot, add the tomato paste and minced garlic, and cook for another 2-3 minutes.

Pour in the beef broth and add the bay leaves. Return the seared oxtails to the pot, nestling them into the liquid. The broth should cover about half to two-thirds of the oxtails. Bring everything to a simmer, then partially cover the pot with a lid or parchment paper.

Preheat your oven to 300°F and place the pot in the center of the oven. Let it braise for about 4 hours, turning the oxtails over at the top of every hour. They should be incredibly tender by the end, with the meat pulling away from the bone.

Remove the oxtails from the pot and set them aside. Strain the braising liquid to remove the cooked vegetables and bay leaves. Take 1 cup of the liquid and whisk it together with the flour to create a smooth paste. Add this paste back into the pot and whisk it over medium heat until the gravy thickens. Stir in the butter beans and let them cook for about 30 minutes, until tender.

Add the oxtails back to the pot, coating them in the rich, flavorful gravy. You can either return the pot to the oven or let it simmer on the stovetop for a bit longer to meld the flavors. Before serving, give everything one last good stir. Enjoy your tender, flavorful oxtails with a side of your choice. Dassit!