Hot Oxtail Stew

Oxtails are a tough cut, and that’s exactly why they reward patience. A long simmer in salted, pepper-flecked water breaks down the connective tissue into silky gelatin, leaving the meat tender enough to slip off the bone with a fork. The crushed red chili and a single bay leaf do quiet work in the background, building a broth that turns deeper and richer with every hour on the stove.

Don’t add the carrots and celery too early. Two to three hours of simmering will turn vegetables to mush, so they go in near the end and finish in the canned tomatoes’ gentle acidity, which also brightens the heavy beef flavor. A pinch of sugar at the finish balances any sharpness from the tomatoes.

Serve this over mashed potatoes or with crusty bread to mop up every drop of broth. It’s old-school cooking, the kind that doesn’t ask for much beyond time.

Kitchen Tips

• Skim foam off the surface during the first hour for a clearer, cleaner-tasting broth.
• Make this a day ahead. Chilling overnight lets the fat rise to the top so you can lift it off, and the flavor deepens dramatically.
• The meat is done when it pulls away from the bone with no resistance. If it still clings, give it another 30 minutes.
• Save the bones after eating. They make outstanding stock for future soups and stews.

Variations

• Stir in a splash of red wine with the tomatoes for a deeper, almost French-style braise.
• Swap the canned tomatoes for fire-roasted ones to add a smoky note.
• Add a parsnip or two with the carrots for a touch of earthy sweetness.