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Braised Oxtails
Book Information
The Professional Chef (8th Edition)
Page: 644
Ingredients
Bay Leaf
Brown Veal Stock (page 352)
Carrot
Celeriac
Celery
Deep-Fried Onions (page 644)
Dry Red Wine
Onion
Oxtail
Parsley Stem
Peppercorns
Rutabaga
Thyme
Tomato Purée
Vegetable Oil
White Turnip
Tags
Braising and Stewing