🌷 Spring savings – save 25% on ckbk Premium Membership with code SPRING25
six
Complex
By Pepita Aris
Published 2013
In the Spanish kitchen, the most famous part of the bull is his tail - although most people are more likely to cook with oxtail. Either makes a rich, succulent meat stew, which can be prepared several days ahead, and tastes even better reheated.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe