I got a cast iron dutch oven a few days ago to go with my skillet, and I am extremely impressed with myself for the oxtail stew I made today. In the dutch oven on the stove, I sauteed two pounds (including the bones) of oxtail in rendered duck fat until brown (just a few minutes), then added one large, chopped onion until somewhat translucent (another few minutes). Then I added a little over a cup of turkey stock and a little over a cup of red wine (I didn't measure; I just eyeballed it), along with some salt and pepper, and put the dutch oven in the conventional oven preheated to 325. I cooked it at 325 for about 40 minutes, then added a six-ounce can of tomato paste, one large chopped nopal (the stem of a de-spined prickly pear cactus), a couple tablespoons of garlic paste, and some herbs and spices (rosemary, basil, oregano, chile powder), and continued to cook for about 2.5 more hours at 325, then reduced the heat to 200 and cooked for another hour or so. I removed the oxtail meat from the bones (it fell right off) and discarded the bones, returning the meat to the stew. I put it in the fridge for a few hours until we were ready to eat, heated it quickly on the stove, and ... mmmmmm.Next time I make it, and there will be a next time, I don't think I'll do anything differently.