Oxtail Cassoulet
Serves 4
When these oxtails come out of the oven, intensely brown and
fragrant, I have to stop myself from tearing them apart and
consuming them right then and there. Patience, it turns out, is a
virtue when it comes to this dish; both in applying the dry rub a
day before you cook the oxtails and then letting them refrigerate an
extra day after you cook them to develop the flavors. If you do all
that, on the third day, you’ll be rewarded with a deeply satisfying
meaty stew that’s brightened with carrot and beet and hits of
garlic, parsley, and thyme. Truth be told, you can make this all in
one day (I’ve done it) and it will still be good, though just not as
good. See how well you fare when you give it a go.FOR THE OXTAILS
1 teaspoon paprika
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sugar
6 large oxtails, on the bone
3 tablespoons olive oil