Queue de taureau braisée

Pat the oxtail pieces dry with paper towels and season generously with salt and pepper. Heat the olive oil in a large heavy pot over high heat and brown the pieces in batches, without crowding the pot, until deeply browned on all sides. Set the browned pieces aside on a plate; do not skip this step, as the brown crust is where most of the flavor of the stew comes from.

• 1.8 kg oxtail
• 2 tbsp olive oil
• to taste salt and black pepper

✅ C'est prêt quand : every piece has a deep brown crust, not just grey cooked meat

Lower the heat to medium. In the same pot, with the fat left behind, add the onions, carrots and bell pepper. Cook, stirring and scraping the bottom now and then, until soft and lightly golden. Add the garlic and cook for 1 minute more, just until fragrant.

• 2 onions
• 2 carrots
• 1 green bell pepper
• 4 cloves garlic

✅ C'est prêt quand : the vegetables are soft, sweet-smelling and lightly golden, not browned hard