Secrets of the Best Chefs

3 celery stalks, chopped

2 carrots, peeled and chopped

1 tablespoon tomato paste

FOR THE CASSOULET

1 golden or red beet, peeled and cut into ½-inch cubes

1 fat carrot, peeled and cut into ½-inch cubes

Kosher salt

3 hot Italian sausages, removed from the casings

Olive oil

2 cloves garlic, chopped

½ onion, chopped

1 celery stalk, chopped

1 tomato, chopped

½ cup canned cannellini beans, strained

1 tablespoon chopped fresh thyme

Freshly ground black pepper

¼ cup chopped parsley

Begin 2 days ahead by making a dry rub for the oxtails. In a small

bowl, mix together the paprika, salt, pepper, garlic powder, onion

powder, and sugar and rub all over the oxtails. Place the oxtails in a

lidded container and refrigerate overnight (you can even do it for 2

nights).

The day before you want to serve the cassoulet, preheat the