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Oreganought

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  1. Have you ever heard of the use of that caramelized brown sugar syrup being used in their oxtail stews? (I ask because I use a little for brown stew chicken and it gives it that same dark color.) Hi Toby, Caramalized sugar is an old chefs trick,if your brown stock is suffering from a blond moment,its added for colour.This won't be the case,you'll have all the rich nectar from slow cooking these tails, you can handle. And Tommy I would change the can of tomato paste to a can of tomatoes.Paste would generally be the last resort in a very desperate situation.
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