Soy-Braised Oxtail and Radish Stew

I learned to love oxtails from my mother. She would braise a kettle of oxtails until they were so tender I could suck the meat off the craggy bones. My kids and husband used to turn them down, but after watching me strip the bones clean, they have become converts. Use a dark soy sauce for deep color and the all-purpose soy sauce for saltiness. Since oxtails take a few hours to cook, I make a pot big enough for a second meal; the stew tastes even better the second night. Serve with plenty of