Braised ox­tail with onions, an­chovy, vine­gar and pars­ley Serves 3–4

Country Life Every Week - - Simon’s Kitchen -

Apart from the de­li­ciously pi­quant gar­nish of some pick­led wal­nuts to this un­de­ni­ably rich dish, a bowl of steamed floury pota­toes sim­ply turned around with a thick slice of but­ter are, for me, the only other visi­tors wel­come.

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