We've braised oxtail before with a red wine, stock, mirepoix liquid. I got rid of most of the fat by cooking it the day before, refrigerating and then pulling the congealed fat off the top and finished cooking the liquid down the next day. Did the same with short ribs earlier this week. You have to really like that heavy rich meat taste and mouth feel though to fully enjoy those kinds of dishes. Craig does. Me, not so much anymore, so I don't eat a lot of the meat and have more of the sides when we have that kind of meal. If it was just me, I wouldn't make it, but I do since he likes it and it's not going to kill me to eat it once in a while.