Hazırlanışı
1Heat 28 g olive oil in a large pot over low heat. Add finely minced onion, carrot, celery, and garlic; cook gently until soft and translucent, about 10 minutes.
2Dust 2268 g oxtail with 27 g flour and salt. Increase heat to medium-high; brown the meat on all sides, about 8 minutes total.
3Deglaze the pot with 1 g wine and 50 g vinegar, scraping up browned bits. Add 120 g tomatoes, 400 g rosemary, 21 g honey, pepper, and enough water to cover halfway.
