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Spicy Ox Tail Mongolian Stew

Delicious and complex flavour - a good Winter dish

Spicy Ox Tail Mongolian Stew


Cook the ox tail one day ahead. Chill the cooked ox tail in the fridge. The next day, just before heating the ox tail, skim off the fat.

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Andrew Graham

Shiraz, Cabernet Sauvignon and Merlot are the best wines to pair with Spicy Ox Tail Mongolian Stew.


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3 comments • 2 ratings
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Posted by Cheryl145Report
I love gochujang and oxtail. Yummy, yummy, thank you.
Posted by Edwin4Report
What is gochujang?
Posted by N55895Report
It is a hot Korean chillie paste.
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