Introduction: Oxtail is another of those great cuts of meat that give more pound for pound than many of their more well-known and affluent cuts. Being the tail of the …
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April 2014
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Introduction: This recipe marries two incredible entities; the classic French dish of Bourguignon and the sumptuously meaty flavour of beef cheeks, or joues de boeuf. The Bourguignon first: although associated …