Braised Oxtails with Carrots and Chiles
Oxtails—a deeply beefy cut full of connective tissue—practically melt when braised, resulting in savory, tender meat and a rich and glossy gravy. Novelist Bryan Washington's recipe, an homage to one prepared by his mother, is perfumed by plenty of warming spices, hot Scotch bonnet chiles, and fresh thyme, while sweet carrots and creamy beans round out the dish.