3 teaspoons kosher salt and white pepper
1 teaspoon freshly ground black pepper, plus more for seasoning
(2-pound) beef oxtails (trimmed)
3 tablespoons vegetable oil
1 medium yellow onion, small dice
1 small red bell pepper diced
1 small green bell pepper diced
1 small yellow bell pepper diced
12 oz tomato paste
4 cups (1 quart) low-sodium beef broth
8 oz baby carrots carrots
2 tsp chopped garlic
3 medium celery stalks(optional)
8 oz small Yukon gold potatoes
Place the oxtails on a pan and season well and set aside.
Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering. take about one-third of the meat and add it to the pot. Cook on all sides until browned all over, about 2
to 3 minutes. Remove to a large bowl. Repeat with the remaining oxtails in 1 more batches; set aside.(do not over crowd the pot when searing the meat)
Add the onions, bell peppers and garlic to the pot and season with salt and pepper. Cook, stirring occasionally, until softened and just starting to brown, about 5 minutes. Add the tomato paste,
stir to coat the onion, and peppers and cook until the raw flavor has cooked off, about 1 to 2 minutes.
Pour in the beef stock, scrape up any browned bits from the bottom of the pot, and cook until the mixture has thickened, about 3 minutes.
Return the meat and any accumulated juices in the bowl to the pot. stir to combine. Increase the heat to high and bring to a boil. Immediately reduce the heat to low and placed covered in oven on
350 degrees for 1& 1/2 hours
after 1& 1/2 hours add potatoes and carrots and cook for 1 1/2 more hours or until meat is tender
serve with hot buttered rice and cornbread
