Beef oxtails make a wonderful stock and sometimes you can get them (try Costco) at a reasonable price. If you’ve never cooked oxtails before, they do indeed come from the tail of a steer, and they make the most divinely flavorful stew. Their bones are also filled with marrow, perfect for making bouillon. It makes a delicious soup all on its own. You can also use it as a base for French onion soup or other beef-based soups. We found this recipe in an old issue of Gourmet magazine. It accompanied an oxtail pâté which you make from the strained oxtails from this recipe. Add the carrots, onions, and zest. Roast in the middle rack, turning the oxtails as the are browned. Once browned, remove from oven and place the oxtails and vegetables into a large stockpot. Bring the liquid to a boil, skimming whatever foam rises to the surface. Reduce the heat and simmer gently, uncovered, for 3 hours. Reserve the oxtails for another use, such as oxtail pate. Discard the remaining solids. The bouillon can be made 3 days in advance and kept chilled. Discard excess fat (leave enough to cover soup when chilled).
