Oxtail braised slowly in fino sherry (Rabo de toro) from MoVida by Frank Camorra and Richard Cornish

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Notes about this recipe

  • KarinaFrancis on August 21, 2016

    I ended up making this with beef osso buco because my other half balked at oxtail when we got to the butcher shop. There is a bit of effort involved, especially in sweating down the veg, but its oh so worth it! It smells fantastic as its cooking and tastes sensational. Don't be put off if the smell of cloves seems overpowering, in the finished dish it works in harmony with everything else. I'm thinking that the sauce would also be delicious with pork, I will absolutely make it again. Note in Australia we can no longer use the term "sherry", I used a medium sweet apera.

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