Makes 4-6 servings
*Oxtails may be substituted with short ribs
2 teaspoons kosher salt
1 teaspoon coarse black pepper
1 teaspoon seasoned salt
4 lbs oaxtails
3 tablespoons extra-virgin olive oil
4 carrots, peeled and cut into chunks
2 medium onions, quartered
2 celery stalks, cut into chunks
1 pablano, seeded and cut into chunks
6 garlic cloves, peeled and smashed
1 (14.9-ounce) can Guinness (about 2 cups)
2 cups beef broth
1 cup barbecue sauce
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
4 sprigs thyme
2 bay leaves
2 tablespoons chopped fresh Italian parsley
Pre-heat the oven to 300 degrees F.
Pat oxtails dry with paper towels. Season both sides with salt, pepper and seasoning salt. Heat the oil in a Dutch oven over medium-high heat. Add half the oxtails to the pot and cook, without moving, 3-5 minutes on each side until well browned. (If the pot begins to smoke, turn down the heat.) Transfer the meat to a plate and repeat with the remaining oxtails.
Reduce the heat to medium and add the carrots, onions, celery and pablano pepper. Cook the vegetables until tender, about 7 minutes. Add the garlic and cook one additional minute.
Increase the heat to medium-high, add the guinness and simmer, scraping up the brown bits from the bottom of the pan. Simmer until the beer is reduced by half, about 8 minutes. Stir in the broth barbecue sauce, tomato paste, Worcestershire sauce, thyme and bay leaf. Add the oxtails and any juices on the plate. Cover the pot and bring to a simmer. Transfer the pot to the oven and cook until the meat is tender and a fork slips in and out of the meat easily, 2 ½ to 3 hours.
Transfer the oxtails to a serving platter and cover loosely with foil to keep warm.
Strain the cooking liquid through a fine-mesh sieve into a fat separator, discard the solids. (Be sure to press the vegetables against the strainer with the back of a spoon to release as much liquid as possible.) Allow the sauce to settle, then strain off the fat. Return the liquid to the pot and simmer until reduced by half. Add the oxtails back to the pot. Stir in the parsley before serving.