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@Greasy_Slag
I braised 1kg of oxtail in brandy, port, walnuts and raisins, I gave it 5 hours. the mirepoix cooked down to a paste bones came out clean. it stuck to your fingers... insanely rich!
less than £6 for the meat and had more flavour than the shin. but to heavy for pasta. it is ideal for stuffing cabbage leaves or pies