Braised and Grilled Oxtails Recipe

In a large pot, cover the oxtail pieces with cold water and bring to a boil. Simmer for 10 minutes and drain.

In a heavy casserole or Dutch oven, heat the oil. Add onions and garlic and cook over low heat until soft, but not brown, about 10 minutes. Add the carrots, celery, bay leaves, and thyme. Set the blanched oxtail pieces on top of the vegetables, pour in the wine and stock. Bring to a boil, then lower to a simmer. Cover and braise over very low heat until the meat is tender and beginning to come away from the bones, about 3 hours.

Let the oxtail pieces cool in the braising liquid. Remove them to a platter. Strain and degrease the braising liquid and discard the vegetables. In a saucepan, reduce the braising liquid to a thick syrup.

Season the oxtails with salt and pepper. Brush each piece generously with mustard and cover with breadcrumbs. Arrange on a broiling pan and drizzle melted butter over breaded meat. Set the pan 6 inches from the heat and brown. Turn pieces often until they are crisp on all sides.

Drizzle reduced pan juices over the oxtail pieces and serve.

Source: The New Settlement Cookbook edited by Charles Pierce (Simon & Schuster)
Reprinted with permission.