Braised Oxtails with Root Vegetables

Ingredients

• 1 medium carrot
• 1 medium turnip
• 2 ribs celery
• 1 large yellow onion
• 3 tablespoons vegetable oil
• 8 (1 ½-inch-thick) oxtails (about 4 lb)
• 2 teaspoons kosher salt
• 1 teaspoon pepper
• 1 tablespoon tomato paste
• 1 anchovy fillet
• 2 cups dry white wine (or chicken stock)
• 2 cups unsalted chicken stock (or broth)
• 1 cup raisins
• 1 bay leaf
• 1 sprig fresh Italian parsley
• 1 sprig fresh rosemary
• Aluminum foil
• Hot, cooked egg noodles (optional for serving)

Steps

1. Preheat oven to 300°F. Peel carrot and turnip, then cut carrot, turnip, celery, and onion into ¾-inch cubes.
2. Heat oil in 4-quart stockpot on medium 4–5 minutes. Season oxtails with salt and pepper; place in pot (in batches) and cook 4–5 minutes on each side until well browned. Repeat with remaining oxtails. Remove from pot (leaving 2 tablespoons drippings in pot).
3. Return pot to heat on medium-high. Add carrots, turnips, celery, onions, tomato paste, and anchovy. Cook 4–5 minutes, stirring occasionally, until vegetables begin to soften. Stir in wine, scraping bottom of pan, then stir in stock and raisins and bring to a boil.
4. Arrange oxtails in roasting pan. Pour vegetable mixture carefully around oxtails; nestle bay leaf, parsley, and rosemary into liquid. Wrap pan tightly with foil and bake 2 ½–3 hours until oxtails are 195° and very tender.
5. Let stand 10 minutes, then remove foil, bay leaf, and herb sprigs. Serve oxtails, vegetables, and braising liquid over egg noodles, if using.