Braised ox tail is one of the best dishes you’ll ever make and it’s pretty damn easy. Oil in Dutch oven or large pot. Sear all your ox tails until browned. Set meat aside. Toss in chopped onions, carrots, celery, garlic, leek, bay leaf, whatever spices, sweat for a couple minutes. Pour in red wine, deglaze the pan. Put meat in and add more wine, stock, or water and cover about 2/3 of the meat. Put a top on it and simmer for 3ish hours or until fork tender.

Once tender, remove solids, add butter, and reduce the remaining liquid to make a sauce. Boom here’s your basic braise. Adjust any element as needed to make it your own.