Tail and tongue of beef with rich red wine sauce from The River Cottage Cookbook by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • wester on May 22, 2014

    I didn't plan this one well enough, so I didn't have enough wine, and I also didn't have enough time to reduce the sauce properly. So we had the "sauce" as soup (a very nice oxtail soup) and the tongue afterwards. Very good even like that. I will probably repeat, but I will have to try Jennifer McLagan's version of the same first to see which I prefer. The same recipe appears in Hugh's Meat book.

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