Red wine-braised oxtails with marinated Savoy cabbage and flatbreads from Slow Fires: Mastering New Ways to Braise, Roast and Grill (page 25) by Justin Smillie and Kitty Greenwald

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Accompaniments: Gremolata

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 honey for agave nectar, the book's "Burnt-onion dashi" for chicken stock,apple cider vinegar for Chardonnay vinegar, fish sauce for colatura, lard for vegetable shortening, and beef short ribs or beef shanks for oxtail. Start 2 days ahead.

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