Irish Farmhouse Cooking from Gubbeen Farm - Andrew Zimmern

Ingredients

• 1 tablespoon beef dripping
• 5 1/2 lb oxtail, cut into chunks
• Salt and freshly ground black
• pepper
• 12 round shallots
• 4 tablespoons unsalted butter
• 2 large onions, sliced
• 12 garlic cloves
• 1 14oz jar pickled walnuts, drained, vinegar reserved
• 1 1/4 cups red wine
• 2 cups stout
• 1 cup milk
• 1 teaspoon nutmeg, grated
• 5 or 6 white bread rolls
• Pat of butter
• 4 shallots, finely chopped
• 2 free-range eggs
• 2 bunches of parsley, stems removed and finely chopped (approximately 1 1/2 cups)
• Salt and freshly ground black pepper
• Flour, for dusting