Oxtail

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners around. Brown the pieces hard in a Dutch oven, deglaze with red wine, braise low and slow at 300°F in stock and aromatics for 3+ hours. The collagen breaks down into silk, the meat falls off the bone, the sauce reduces into something extraordinary. Serve over rice, polenta, or mashed potatoes. Often sold out — call ahead if you're planning a Sunday cook.