Oxtail with Grapes

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

This stew, a marvellous combination of savoury meat and sweet, juicy grapes, is from Elizabeth David’s French Provincial Cooking. It is an autumnal dish to be made when the first chills are in the air and the ripest, most fragrant grapes are being gathered in.