Glazed oxtail from Modernist Cuisine: The Art and Science of Cooking by Nathan Myhrvold and Chris Young and Maxime Bilet

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

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

  • twoyolks on July 14, 2013

    I used beef stock instead of beef jus as it was what I had available. I'd suggest bringing the cooking liquids to a boil and then carefully straining them and then further reducing them. Otherwise, there's small amounts of debris in the sauce. I also added sherry vinegar to the sauce to add acidity.

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