Braised Oxtails With Tomato Gremolata

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Chef Bradley Ogden
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 tablespoons olive oil

2 ounces salt pork or slab bacon, cut into ¼-inch-by-1-inch pieces

3 tablespoons all-purpose flour

1 ½ teaspoons fresh ground black pepper

2 pounds oxtails, cut into 1-inch rounds

3 medium carrots, peeled, quartered, and cut into 1-inch pieces

2 stalks celery, split lengthwise and cut into 1-inch pieces

1 medium onion, peeled and cut in 1-inch pieces

1 medium leek, white part only, washed, quartered, and cut in 1-inch pieces

1 clove garlic, peeled and mashed

4 fresh plum tomatoes, peeled (canned may be used)

1 cup red wine

1 cup chicken stock or water

2 tablespoons red wine vinegar

Herb bouquet made with 12 parsley stems, 4 thyme sprigs, 1 bay leaf

Tomato Gremolata

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