Braise your own beef for the best homemade hoagies.
Stir together water and salt in a large glass bowl until dissolved. Add carrots, celery, cauliflower, and fennel. Cover and refrigerate at least 8 hours or up to 12 hours.
Reduce heat under Dutch oven to medium, and add onion, fennel, celery, and garlic. Cook, stirring often, until fragrant and just beginning to brown, about 5 minutes. Stir in beef stock, Italian seasoning, and crushed red pepper; return oxtails and roast to Dutch oven. Cover and cook in preheated oven until very tender, 3 hours to 3 hours, 30 minutes. Remove from oven.
Pour jus through a fine mesh strainer into a large skillet; discard solids. Bring to a simmer over medium-low, and cook, undisturbed, until heated through, about 10 minutes.
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