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1 Heat 2 Tbsp Oil In A 5 To 6-Quart Thick Bottomed Dutch Oven On Medium High To High Heat. Working In Batches, Pat Dry The Oxtails With Paper Towels, Sprinkle Them On All Sides With Salt, And Add Them To The Pan, Fat Side Down On The Pan. Add More Oil As Needed With Additional Batches Of Oxtails. Do Not Crowd The Pan. Let Them Get Well Browned On One Side Before Using Tongs To Move Them. Brown Well On All Sides. Remove To A Large Bowl. 2 Add The Onions, Celery And Carrots To The Pot. Saut
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