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4
servingsEasy
5 hr
By Jean-Georges Vongerichten and Mark Bittman
Published 2000
This slow-cooked sauce is plenty rich on its own, but if you’d like to make a wonderful garnish, sauté 3 cups of assorted sliced mushrooms along with 2 tablespoons minced shallots in 2 tablespoons butter until tender.
You can use veal shank or short ribs in place of the oxtail if you like.