Oxtails

Adjust your oven rack to the middle position and preheat to 160°C (325°F). Pat 1.8kg of 5cm-cut oxtail segments fully dry with paper towels, then toss with 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, and 3 tablespoons all-purpose flour until every piece has a thin, even coating. Heat 2 tablespoons vegetable oil in a 5L heavy-bottomed Dutch oven over medium-high heat until the oil shimmers, about 2 minutes.

Working in 2 separate batches to avoid crowding the pan (which causes steaming instead of searing), add coated oxtail pieces to the hot oil and sear for 3-4 minutes per side, until deep golden brown on all cut surfaces. Transfer seared oxtails to a clean white plate and set aside; do not wipe or discard the dark brown fond (cooked meat bits) left in the Dutch oven.

Reduce heat under the Dutch oven to medium. Add the diced 300g yellow onion, 200g carrot rounds, and 150g diced celery to the pan, cooking for 6 minutes and stirring occasionally, until vegetables soften and turn lightly golden at the edges. Add 20g crushed garlic and 45g tomato paste, stirring constantly for 1 full minute until the tomato paste darkens to a deep rust color and releases a sweet, fragrant aroma.

Pour 250ml dry red wine into the pan, scraping the bottom firmly with a wooden spoon to lift all stuck browned fond bits from the pan surface. Bring to a gentle simmer and cook for 3 minutes until the wine is reduced by half. Stir in 750ml low-sodium beef broth, 1 tablespoon Worcestershire sauce, 4 fresh thyme sprigs, and 2 bay leaves, then bring the entire braising liquid to a low, rolling simmer.

Return all seared oxtails to the Dutch oven, nestling the pieces into the liquid to ensure they are at least ¾ submerged (top up with 2-3 tablespoons extra broth if needed). Cover the pot tightly with its heavy lid, transfer to the preheated 160°C (325°F) oven, and braise for 2 hours 45 minutes, until the meat is fork-tender and pulls easily away from the bone without falling completely off the segments.

Remove the Dutch oven from the oven, use tongs to transfer oxtail pieces to a warm serving platter, and cover loosely with aluminum foil to rest for 10 minutes. Skim any thick, solid excess fat from the surface of the remaining braising liquid, then stir in 28g unsalted butter over medium heat until fully melted and the gravy is smooth and glossy. Discard thyme sprigs and bay leaves, pour the finished gravy over the oxtails, and serve hot.