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Watched a TV programme recently where local cook, Nevin Maguire, visited a 3 Michelin Star restaurant in Spain. They cooked ox tails from bullfighting bulls in herbs, spices and gallons of Rioja. Then took the meat off the bone and shaped it like a fillet steak, reduced the sauce / jus (gravy) and served it up.
Didn't look much like the Texaco ox-tail jardinière. Poor old cook, Abdul Haq, just didn't have the knack.
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