Braised Oxtail

Method

1. Pat the oxtail dry and salt it on all sides. Salting the night before seasons the meat more deeply.
2. Heat the oven to 300°F (150°C).
3. Melt the tallow in a Dutch oven over medium-high heat. Brown the oxtail in batches, 3 to 4 minutes per side, until deeply colored. Do not crowd the pot.
4. Pour off most of the fat into a jar. Add the broth and scrape up the browned bits from the bottom.
5. Return the oxtail in a snug layer. The liquid should come about three-quarters of the way up the pieces.
6. Cover and braise 3.5 to 4 hours, turning the pieces once halfway, until the meat pulls away from the bone with a fork.
7. Lift out the oxtail. Skim the fat from the liquid, then simmer it on the stove for 10 to 15 minutes until it reduces to a glossy sauce. Spoon over the meat.