nose to tail
Beef Tail in Red Wine Sauce
Slow-braised oxtail in a rich red wine broth with carrots, lemon zest, and a silky roux-thickened sauce. A forgotten Central European classic.
Total time: 205 min
Servings: 4–6
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3 recipes
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meat poultryLeg of Lamb in Green Sauce
Slow-roasted leg of lamb with a silky green sauce of pureed root vegetables, sour apple, mustard and sour cream. A refined Central European Sunday roast.
Total time: 210 minServings: 6 -
nose to tailStuffed Calf Ears
Veal ears filled with minced veal, ham and egg, tied and braised for 3 hours in a rich onion-cream sauce — a forgotten Central European delicacy.
Total time: 250 minServings: 4