š· Spring savings ā save 25% on ckbk Premium Membership with code SPRING25
4 to 6
portionsEasy
By Julee Rosso and Sheila Lukins
Published 1982
Americans are not as fond of oxtail as Europeans are. But if you enjoy a chewy, gelatinous bit of flavorful beef once in a while, this stew is for you. It needs only a light first course (marinated shrimp or raw oysters, for example) and a green salad afterward.
Advertisement
Advertisement
No reviews for this recipe