Come on you specialists show me how to make really flavorful great oxtail.
I am so frustrated. I have tried using a 2 day red wine marinade and followed half a dozen recipes. It is very nice - beautifully cooked in my Dutch Oven - but not great oxtail like I have had in a restaurant. It lacks flavor.
I am beginning to believe that the reduction at the end is the crucial stage?
Maybe the Heston Blumenthal oxtail is the best recipe? I have even seen one surprising suggestion of browning first and then adding oxtail to the marinade!
So please lets see how you do it.
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