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The Nasty Bits: The Tale Of Veal

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Ingredients

1/4 cup extra virgin olive oil

1 tablespoon fat, rendered

1/4 chopped parsley

1/2 teaspoon chopped garlic

2/3 cup chopped onion

2/3 cup chopped carrot

2 1/2 pounds veal oxtail or oxtail, severed at each joint

1 1/2 cups dry white wine or vermouth

1/2 cup imported Italian plum tomatoes, such as San Marzano

1 cup water

Salt and pepper to taste

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