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Easy
Published 2010
In a large pot, sauté the oxtail in grapeseed oil until well browned. Add half the onion, half the carrot, half the celery and the butter. Sauté until the vegetables are golden brown. Add the garlic and then deglaze with the sherry, scraping the bottom of the pot with a wooden spoon while deglazing.
Using a heavy knife or meat cleaver, chop the prunes directly through the stone into fou