2427 Queue de Boeuf Chipolata

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut the oxtail into sections and braise as explained at the beginning of the recipe for Queue de Boeuf Cavour.

When cooked, place the oxtail sections in a clean pan with the items of a Chipolata garnish. Remove the fat from the braising liquid, pass through a fine strainer and reduce; add some Sauce Espagnole to thicken and pour over the oxtail and garnish.

Allow to simmer gently for 20 minutes then place into a deep dish to serve.

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