Jean Anderson

This hearty dish was inspired by frango na púcara, a Portuguese chicken dish that's cooked in a terra-cotta jug. We've streamlined the method, but kept all of the smoky, tangy, sweet flavors. 

Unlike most braises, these ribs aren't browned before they're simmered. The long, slow simmer tenderizes the meat, and the ribs get their brown, shiny exterior from a soy and brown sugar marinade. 

This oxtail recipe is hearty and perfect on pasta.