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1
Place one rack in the center of the oven and one in the bottom third.
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2
Heat to 500F (260C; highest gas mark; #9 British regulo).
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3
Place the oxtails in two medium roasting pans.
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4
Place one pan on each rack.
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5
Roast for 15 minutes.
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6
Turn the pieces over and switch the pan positions in the oven.
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7
Roast for 15 more minutes.
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8
Remove the pans from the oven and transfer the oxtails to a tall narrow stockpot.
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9
Pour or spoon off the excess fat from the roasting pans.
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10
Put one pan on top of the stove over high heat.
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11
Add 1 cup (250 ml) water and bring to a boil, scraping up any browned bits on the bottom and sides of the pan with a wooden spoon.
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12
Let reduce by half.
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13
Pour this liquid over the oxtails in the stockpot.
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14
Repeat with the second pan.
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15
Pour 10 cups (25 l) water over the bones.
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16
Bring to a boil.
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17
Lower the heat and simmer very gently, skimming as necessary (see Notes), for 2 hours and 45 minutes.
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18
Remove the oxtails.
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19
As soon as they are cool enough to handle, remove the meat from bones and reserve.
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20
Return the bones to pot.
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21
Add the remaining water.
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22
Return to a boil, lower the heat, and simmer for 8 hours, skimming as necessary.
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23
Add additional water as necessary to keep the bones covered.
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24
Strain through a fine-mesh sieve, discarding the bones.
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25
Skim the fat.
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26
Cool to room temperature, and refrigerate for 3 hours.
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27
Remove the fat from the top of the and the sediment from the bottom (see Notes).
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28
Use immediately, or refrigerate for up to 3 days or freeze.
