Oxtails braised in red wine from All About Braising: The Art of Uncomplicated Cooking (page 295) by Molly Stevens

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute veal stock or chicken stock for beef stock, and brandy for grappa. You may use the Beef stock recipe on p. 450.Marinate oxtails for 1 to 2 days.

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