INGREDIENTS
1766 gs
oxtails
250 gs
onion
466 gs
russet potato
888 gs
carrots
30 gs
garlic cloves
63 mls
balsamic vinegar
22 1/2 mls
soy sauce
15 mls
fish sauce
15 mls
olive oil
49 gs
tomato paste
3/5 g
bay leaves
1 pinch
oregano
1 pinch
thyme
250 mls
beef stock