2425 Queue de Boeuf Cavour

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Butter a braising pan and cover the bottom with a layer of sliced vegetables, herbs and pieces of blanched pork rind. Place the cut oxtail on top, cover with a lid and place in a very hot oven for 15 minutes.

Moisten with a little good Brown Stock and reduce this to a glaze, then almost cover with two-thirds Brown Stock and one-third white wine.

Cover with a lid and braise gently in the oven for approximately 31 to 4 hours until the meat is tender.

Place the sections of oxtail in a clean pan and cover with the reduced cooking liquid, after first removing the fat, thickening it with a little arrowroot and passing through a fine strainer. Add some cooked button mushrooms and simmer very gently together for another 15 minutes.

Take a suitable dish and pipe a decorative border of chestnut purée mixed with egg yolks around the edge; place in the oven for a few minutes to cook and set fairly firm; place the oxtail with its garnish and sauce in the centre and serve.

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