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4
Easy
By Ken Hom
Published 1998
This is among the most delicious dishes I remember from my childhood. It remains one of my own standard home-cooked meals, and whenever I make it I am immediately transported back in time. My mother knew how to take cheap cuts of meat and coax every bit of flavour and texture from them. She infused oxtail stew with the most appropriate Chinese seasonings and spices, creating a succulent dish redolent with mouth-watering flavour and aroma. The stew has character enough to stand alone, and we
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