with a chinois or a strainer and set aside.
To make the cassoulet, add the sausage to a large pot or pan
with a splash of olive oil. Raise the heat to medium high and cook,
breaking it up with a spoon, until the sausage begins to brown.
Add the garlic, onions, and celery and allow those to cook for a
minute or two. Add the tomato, beans, all of the oxtail meat, the
strained braising liquid, the thyme, and a few grinds of pepper.
Stir, bring to a simmer, and taste to adjust for salt. Remove from
the heat and add the strained beet and carrot and the chopped
parsley. Serve hot.
* Because of the sugar in the rub, the meat will brown more
quickly than it would by itself. Monitor carefully so the sugar
doesn’t burn.* Check the oxtails after an hour or so to see how much liquid is
left in the pan. If it’s reduced too much, add another cup or two
of boiling water.* If you want to skip the cassoulet, you can certainly eat these
just like this. Serve over rice with the strained braising liquid.