Low and slow, that’s the name of the game here. Cooking the red beans and rice low and slow is why each bean has the perfect texture throughout and why the flavor floods out of the rice with every bite. This makes the perfect launching pad for the braised oxtail. Low and slow gives the fat layer of the tail time to render and permeate the meat. When you layer in the richness of the bone marrow this dish becomes supersaturated with flavor. It screams comfort food. Eat it low and and slow so you can enjoy every morsel.