- Joined Nov 2, 2016
So, I've tried a version of Oxtail Stew, first served over polenta and a second time over papardelle noodles. While the meat came out tender, and the texture of the gravy was good, both times, it seems the flavor was a bit 'flat'. I've had others suggest it's the particular red wine used or that I should include Worcestershire Sauce in the stew. As I'd rather try something not 'in a bottle' for an extra zing of flavor, any thoughts?