 Why are you all still sleeping on oxtails? Honestly, one of the best cuts ever for slow cooking. Now let's go! Just season them up on all sides, sear them off, remove and add tomato paste, toast that, and then add chipotle. Now we add beef stock, juice the heat to a low simmer, and add your oxtails back in. Now we'll add a cracked lid and simmer. Two hours in, we're gonna add carrots, onions, and leeks. Another hour and a half and kill the heat. Pro tip for braising, let that sit in the liquid for one hour before you serve it. It's gonna be so much more tender. Some sweet potato puree, oxtail, and a little bit of that braising liquid.