Name: Oxtail and Red Wine Stew
Yield: 8 servings
Ingredients: 3 Tbsp. extra-virgin olive oil; ½ cup panko (Japanese breadcrumbs); Kosher salt, freshly ground pepper; 2 Tbsp. finely chopped chives; 2 tsp. thyme leaves; 1 medium beet, preferably golden, trimmed, peeled; 1 small knob horseradish, peeled; 1 Tbsp. red wine vinegar; ½ tsp. honey; Kosher salt, freshly ground pepper; 5 lb. oxtails or beef short ribs, cut into 2" segments, patted dry; Kosher salt, freshly ground pepper; 3 Tbsp. extra-virgin olive oil; 2 large leeks, white and pale green parts only, halved lengthwise, then sliced crosswise into ½" pieces; 4 celery stalks, sliced ½" thick; 2 heads of garlic, top third removed; ¼ cup tomato paste; 1 750-ml bottle red wine; 1 bunch thyme, stems tied together with kitchen twine; Parsley leaves, grated Parmesan, and/or sliced jarred pepperoncini (for serving; optional)

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Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Megan Hedgpeth

Love beef stew and braised short ribs? Consider giving oxtails a try. These surprisingly meaty cuts contain a ton of collagen, which melts into the stew to create an ultra-rich, ultra-silky texture and flavor. In fact, you might end up needing to thin the finished stew with water before serving. Letting it sit the full 12 hours really brings all the flavors together, but this step is totally optional. Serve the stew as the centerpiece surrounded by fixings that guests can pick and choose to build their own bowls.

Recipe notes