Ingredients

   
1.1kg oxtails (8–10 pieces), excess fat trimmed
20g extra virgin olive oil
2 yellow onions, sliced
7 ribs celery, chopped small
2–3 carrots, peeled and cut into 1.3cm pieces
250g green cabbage (about ¼ head), chopped
4 tomatoes, cut into wedges
1920g beef stock
170g tomato paste (one 6-oz can)
2 russet potatoes, peeled and cut into small cubes

(A) Seasonings

   
2 bay leaves
2g dried basil
2g paprika
  black pepper, freshly ground

(B) Seasonings

   
40g brown sugar, packed
30g white wine vinegar
6g Diamond Crystal kosher salt

Steps

  1. Soak oxtails in cold water for 1 hour, changing the water a few times.

  2. Drain. Place oxtails in a large pot, cover with fresh water, and bring to a boil. Lower the heat and simmer 15 minutes. Drain and rinse under cold water to remove foam and scum. Set aside.

  3. In a 7–8 qt heavy-bottomed pot, heat olive oil over medium heat. Sauté onions and celery until tender.

  4. Add carrots, cabbage, tomatoes, beef stock, and tomato paste. Bring to a boil.

  5. Add oxtails. Return to a boil, then lower the heat and simmer 20 minutes. Skim the foam and scum off the surface with a fine-mesh sieve.

  6. Add (A). Reduce heat to medium-low or low, cover, and simmer without boiling for 3–4 hours, until the meat comes off the bones.

  7. Add potatoes and cook until tender, about 15 minutes.

  8. Stir in (B). Serve.

Notes

  • The source uses 544g oxtails plus 544g boneless chuck roast. For that version, pat the chuck dry, sear it in 14g olive oil over medium-high heat before step 3, set it aside, and add it with the vegetables in step 4.
  • All-oxtail gives a richer, more gelatinous broth and more fat. To defat, refrigerate at least 5 hours or overnight and lift off the hardened fat.
  • Skimming in step 5 is what keeps the broth clean. Don’t skip it.
  • Keeps 3 days refrigerated or 1 month frozen. Remove the potatoes before freezing; their texture changes.