Oxtail stew with cinnamon and star anise from River Cottage Every Day (page 228) by Hugh Fearnley-Whittingstall

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    Requires 3 hours cooking time. Can substitute groundnut oil for sunflower oil; and lamb shanks, veal shanks, venison shanks, veal shoulder or venison shoulder for oxtail.

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