Braised Oxtails With Tomatoes, Celery And Capers

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Coconut & Lime


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3 lb oxtails (about 5)

1 cup dry white wine

14 oz fire roasted diced tomatoes, drained

1/3 oz smoked pork chop, diced

2 shallots, minced

2 cloves garlic, minced

1 stalk celery, diced

1 cayenne pepper, minced

zest of 1 lemon

1 1/2 teaspoon nonpareil capers

freshly ground black pepper


Wondra (or other super-fine flour)

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