Braised Oxtail

You can find oxtails at many supermarkets, but you can also braise any tough cut of beef this way. In Spain, traditionally, it’s bull’s tails (hence the Spanish name), and, surprisingly, it’s almost always made with white wine. It’s a simple enough recipe and one you can pretty much ignore while it cooks, especially if you put it in the oven. It’ll take a while.

If you make this in advance, not only can you refrigerate it and skim the fat if you like, but you can remove the meat fro