Braised Oxtails with Garlic and White Wine

You can braise any tough cut of beef this way, though oxtail (or more often steer’s tail) is traditional, and you may find it at your supermarket. The meat will become super-tender and the sauce thick and glossy. Other cuts and meats you can use: short ribs; lamb shanks; chunks of boneless lamb or pork shoulder (which will be much faster) or beef chuck or brisket (which will be somewhat faster); bone-in chicken thighs (much quicker).

1 tablespoon extra virgin olive oil

4 ounces good slab bacon, cut into small cubes

3 to 4 pounds oxtails, cut into 2-inch lengths

Salt and freshly ground black pepper

1 large onion, chopped

2 carrots, roughly chopped

2 celery stalks, roughly chopped

1 head garlic, excess papery skin removed, halved crosswise

1 cup dry white wine

2 bay leaves

3 or 4 sprigs fresh thyme

1 medium to large tomato, roughly chopped (canned is fine; drain it first)

Beef or chicken stock (to make your own, see chicken stock
) or water, if necessary

Chopped fresh parsley leaves for garnish

• Heat the oven to 300 F. Put the olive oil in a large pot with a lid or a Dutch oven over medium heat. When hot, add the bacon and cook, stirring occasionally, until it is crisp and has given up most of its fat, about 10 minutes.
• Remove with a slotted spoon and set aside, add the meat, and turn the heat up to medium-high. Cook, turning the chunks as they brown and sprinkling them with salt and pepper, until the meat is brown and crisp all over, at least 10 minutes. Remove with a slotted spoon.
• Turn the heat back down to medium and add the onion, carrots, and celery, along with some more salt and pepper, and cook, stirring occasionally, until the onion softens, about 5 minutes. Add the garlic and cook for another minute. Add the wine and let it bubble for a minute, then return the meat and the bacon to the pan, along with the bay leaves, thyme, and tomato. Stir.
• Cover and put in the oven; cook, checking after about an hour and adding more liquid if the mixture is dry, for at least 2 hours, or until the meat is very, very tender—falling off the bone. Taste and adjust the seasoning.
• If the mixture is soupy, reduce the liquid over high heat until it is more like a sauce. Garnish with parsley and serve or cover and refrigerate for up to 2 days before reheating.

MAKES: 4 servings

TIME: At least 2 hours