• 4 pounds oxtails, cut into 2-inch sections and trimmed of excess fat
• 3 cups water
• 1 large onion, quartered
• 1 celery rib, cracked in thirds
• 1 carrot, scraped and cut into thirds
• ½ teaspoon dried thyme
• 1 bay leaf
• ½ cup sour cream
• ¼ cup Dijon mustard
• 2 teaspoons Worcestershire sauce
• Salt and freshly ground black pepper to taste
• Cayenne pepper to taste
• 2 cups dry bread crumbs
• 4 tablespoons (½ stick) butter, melted

Preheat the oven to 350°F.

In a large casserole, combine the oxtails, water, onion, celery, carrot, thyme, and bay leaf, cover, and braise in the oven till the oxtails are tender but not falling apart, about 2½ hours. Uncover and let cool.

In a small bowl, combine the sour cream, mustard, Worcestershire, salt and pepper, and cayenne pepper, stir till well blended, and set aside. Place the bread crumbs in a wide, shallow bowl and set aside.

Preheat the oven broiler.

With a slotted spoon, transfer the oxtails to paper towels and pat dry. Coat completely with the sour cream mixture, dredge in the bread crumbs, and arrange in a single layer in a greased baking pan. Drizzle the butter over the oxtails and broil about 4 inches from the heat, turning once, till golden brown and crusty, 12 to 15 minutes. Serve piping hot.