The idea is always the same: brown the protein, add vegetables, add liquid and cook slowly for 2-3hrs until the meat is tender. Serve over some sort of carb that can mop up the sauce.
I saw oxtail and I was so excited. It’s been a long time. I braised it with a bottle of guinness and several ice cubes of chicken stock. The vegetables were standard mirepoix plus canned tomato. I let the finished product sit in the fridge overnight so the extra fat can solidify to be scraped off.
This was served over potato and turnip mash.