Delicious, tender, hearty melt-in-your-mouth stew with oxtail, fresh herbs, red wine, and roasted rutabagas or turnips, carrots, and celery. Don’t want all the extras in a recipe post?

Well, there’s a first time for everything. On this week’s edition with Sean Lewis, Dell’ Rooster chef/owner Miguel Tenesaca has fresh oxtail, which he cooks for 12 hours and serves Cuban ...