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.
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
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.