Braised Oxtails with Olives

Oxtails, which nowadays come from steer and not oxen, are usually sold sliced crosswise into 2-inch portions. Like short ribs, they are experiencing a rediscovery of sorts, as more people come to appreciate them as a traditional comfort food. Long, slow cooking mellows the meat and releases the gelatin from the bones, making an extraordinarily savory stew. Since the meat tends to be fatty, make this dish a day ahead so you can skim the chilled fat off the top before reheating and serving.
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