Ms Hesser brought us this recipe for the classic Roman stew back in 2002 after she visited Rome with her family Oxtails are a fatty and tough cut of meat, but here, a lengthy braise yields a rich, unctuous sauce seasoned with cinnamon, clove and marjoram
Oxtail Bourguinonne. Wasn't convinced, but my husband wanted to try it. So I made it late last night, let it sit in the refrigerator all night and re-heated it for dinner with mashed potatoes. I must say it surprised me. Very flavorful - will make again.