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Succulent oxtail marinated overnight, slow-braised in chocolate stout, then shredded, wrapped in caul fat, and served with pungent horseradish mash.
Thread pork, prunes, peppers, and water chestnuts onto skewers, marinate in honey and soy, then pan-fry until golden and cooked.
A Croatian national dish of beef pot-roasted with red wine, prunes, and aromatics for a sweet and savory balance.