Stop-and-Go Braised Oxtails with Oyster Mushrooms

This French Catalan-inspired stew is a perfect example of how fatty meat, cooked on the bone, will produce a memorable succulent dish. Prepare it a day in advance so you can remove all the fat and allow the full flavor to develop.

On the first day, I rub the oxtails with herbs and spices and then brown them under the broiler, which imbues the meat with a faint scent of smoldering aromatics, thus launching the first layer of richness. The following day, I finish the dish with multipl