Oxtail Braised in Bone Broth

Method

1. 1

   Step 1

   Salt the oxtail the night before if you can. Dry the surface thoroughly.

2. 2

   Step 2

   Heat the tallow in a Dutch oven and sear the oxtail hard on every side, in batches. Color equals flavor here - do not rush it.

3. 3

   Step 3

   Remove the meat. Cook the onion and carrot in the rendered fat for 5 minutes.

4. 4

   Step 4

   Return the oxtail, add broth to come two-thirds up the meat, and bring to a bare simmer.

5. 5

   Step 5

   Cover and transfer to a 300°F oven for 3 hours, until the meat pulls off the bone with a fork and the liquid has gone glossy.

6. 6

   Step 6

   Serve over white rice or mashed potatoes. Strain and save the leftover liquid - it is gelatin stock for the week.