Oxtail stew

Season and Coat Pat the oxtails dry with paper towels. Season them generously with salt and pepper. Toss them in the flour until they are lightly coated, shaking off any extra.
The Hard Sear Heat the oil in a large heavy pot (like a Dutch oven) over medium-high heat. Brown the oxtails in batches. Don’t crowd the pan. You want a deep, dark brown crust on all sides. Take them out and set them aside.
Sauté the Veggies In the same pot, add the onion, carrots, and celery. Cook for 5 minutes until the onions are soft. Stir in the garlic and tomato paste and cook for 1 more minute.
Deglaze Pour in a little bit of the beef broth and use a wooden spoon to scrape up all the brown bits from the bottom of the pot. That is where all the flavor lives!
The Long Simmer Add the oxtails back into the pot. Pour in the rest of the beef broth, Worcestershire sauce, thyme, and bay leaves. The liquid should almost cover the meat.
Cook Bring to a boil, then turn the heat down to very low. Cover with a tight lid. Simmer for 3 to 3 ½ hours.
- The Goal: The meat should be “falling-off-the-bone” tender.
Final Thicken If you want the gravy thicker, take the lid off for the last 20 minutes of cooking to let the liquid reduce.

The Fat: Oxtails are very fatty. If you have time, make the stew a day early and put it in the fridge. The fat will harden on top, making it easy to scoop off and throw away.
The Rice: This is best served over a big bed of white rice or mashed potatoes to soak up that rich gravy.
Patience: Do not try to rush this by turning up the heat. High heat makes the meat tough. Low and slow is the only way to go.