Two-Day Oxtails with Turnip Mash
December 21st, 2010 · 3 Comments · Recipes
Richly unctuous, oxtails are a great satisfaction on a cold winter’s night. They must be cooked slowly, preferably in some sort of braise. We had some last night over mashed turnips drenched in a sauce from the pot juices infused with red wine. Such a simple dish, the meat delivered quite economically by our local dairy, yet […]