Where to eat Oxtails

Method

1. Season oxtail pieces generously with salt, pepper, garlic powder, onion powder, and paprika; allow to sit at room temperature for 30 minutes
2. Heat oil in a large heavy Dutch oven over high heat; brown oxtail pieces in batches for 3-4 minutes per side until deeply caramelised; remove and set aside
3. Reduce heat to medium; add onion, celery, and green pepper to the same pot and cook for 8 minutes until softened and beginning to colour
4. Add garlic and cook 1 minute; add tomatoes and cook 3 minutes, scraping up any browned bits from the bottom
5. Return oxtail to pot; add beef stock, bay leaves, and Worcestershire sauce; liquid should come halfway up the oxtail
6. Bring to a simmer, cover tightly, and cook on the lowest possible heat for 3 hours 30 minutes to 4 hours, turning oxtail every hour, until meat is falling from the bone and gravy is thick
7. Remove bay leaves; taste and adjust seasoning; serve over white rice with all the gravy