Oxtail and Cabbage Stew

Pat the oxtails dry with paper towels and season generously with salt and pepper on all sides.

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat until a drop of water sizzles on contact. Working in batches if necessary, add the oxtails and brown them on all sides, about 3-4 minutes per side, until deep golden-brown crust forms.

Remove the browned oxtails and set aside. Drain excess fat from the pot, leaving about 2 tablespoons. Add the diced onion and sauté until softened and fragrant, about 3-4 minutes.

Return the oxtails to the pot and pour in 1 unit (approximately 8 cups) of water, scraping up any browned bits from the bottom with a wooden spoon. Bring to a boil, then reduce heat to low, cover, and simmer gently for 60 minutes.

While the oxtails simmer, peel and cut the carrots into 1-inch pieces and peel and cut the potatoes into 1-inch chunks. Core and chop the cabbage into bite-sized pieces.

After 60 minutes of simmering, add the carrots and potatoes to the pot with the oxtails. Continue to simmer, covered, for 30 minutes until the vegetables begin to soften.

Add the chopped cabbage to the pot, stir gently to combine, and season with additional salt and pepper to taste. Simmer uncovered for the final 20-30 minutes until the cabbage is tender and the oxtail meat is fork-tender and pulling away from the bone.

Skim any remaining fat from the surface of the stew. Taste and adjust seasoning as needed before serving.