Succulent Braised Oxtails with Celery and Onion

Directions

1. Rinse oxtails with cool running water if desired.
2. In a 5 quart or larger dutch oven or heavy sauce pot over medium heat, add olive oil. Add celery, onion, bay leaves, pepper and boullion cubes.
3. Add oxtails and stir to coat. Add enough water to cover oxtails by about 2 inches. Increase heat and bring up to a boil. Reduce to medium low and cook until meat starts to pull away from the bones- about 4 hours and the liquid is reduced by 2/3. Check periodically on the water level during initial cooking. If it gets low, simply add more, about a cup or more at a time. Skim off excess fat before serving.