Cowhand’s Oxtail with Fennel and Anchovies from Sud de France by Caroline Conran
The white horses of the Camargue and their riders, the gardianes, which roughly translates as ranch hands or cowboys, have had a certain magnetism for me since I first saw the beautiful film Crin B...
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Ingredients
- 150 g poitrine fumée or pancetta, cut into lardons
- 2 bulbs fennel, chopped
- 8 anchovy fillets, chopped
- 2 tbsp tomato purée
- 2 kg oxtail, trimmed and cut into pieces
- 3-4 tbsp olive oil
- 2 large Spanish onions, finely chopped
- salt, pepper
- bouquet of thyme, bay leaf, parsley
- 750 ml robust red wine such as a Côteaux du Languedoc
- 1½ tbsp flour
- 150 g stoned black olives
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