Multi-culti braised oxtails recipe

Ingredients

• 12 large pieces oxtail (about 4½ pounds)
• Kosher or fine sea salt and freshly ground pepper
• Olive oil, for cooking the oxtails
• 2 tablespoons all-purpose flour, plus more for dredging the oxtails
• 1 large yellow onion, coarsely chopped
• 5 stalks celery, coarsely chopped
• 3 carrots, peeled and coarsely chopped
• 3 cloves garlic, chopped
• 1 tablespoon tomato paste
• 2 cups malbec or other hearty dry red wine
• 2 cups beef broth, homemade or store-bought
• ½ teaspoon whole cloves
• 1 tablespoon pureed chipotles in adobo

1. Pat the oxtails dry with paper towels. Season them generously on all sides with salt and pepper. Heat ½ inch of oil in a large Dutch oven or heavy casserole over medium heat. Dredge as many of the oxtails as will fit in the pot in flour to coat evenly, and tap off any excess flour. Add the oxtails to the pot and cook, turning as necessary, until well browned on all sides, about 8 minutes; remove them to a plate as they brown. Dredge more oxtails in flour and brown them as space becomes available in the pot, until all the pieces are browned. Adjust the heat during cooking so the brown bits that stick to the pot don’t burn, and replenish the oil if necessary.
2. Pour off all but about 3 tablespoons of fat from the pot. Add the onion, celery, carrots, and garlic and cook over medium-high heat, stirring, until the vegetables have softened and picked up all the delicious brown bits from the bottom of the pot, about 5 minutes. Add the tomato paste and stir until it coats the vegetables. Sprinkle the 2 tablespoons flour over the vegetables and cook until it disappears, just a minute or two. Pour in the wine, bring to a boil, and cook, stirring, until reduced by about half.
3. Return the oxtails to the pot, pour in the beef broth, and add the cloves and chipotles. Bring to a boil, then adjust the heat so the liquid is simmering, cover, and cook until the meat is ready to fall off the bone, about 4 hours. Turn the pieces in the liquid a few times as they simmer so they cook evenly.
4. Remove the oxtails to a plate and strain the cooking liquid into a bowl. Discard the vegetables and return the oxtails to the pot. Skim the fat from the surface of the strained cooking liquid and pour it back over the oxtails. The oxtails can be reheated gently and served right away, but they are best prepared ahead and then reheated. Let cool completely, then refrigerate for up to 2 days. Whatever fat you missed when skimming the cooking liquid will rise to the top and solidify, making it very easy to remove.
5. To serve, heat the oxtails over low heat until heated through.