2428 Queue de Boeuf Farcie

Stuffed Oxtail

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Select a large oxtail and bone it out, taking care not to pierce the outside surfaces.

Place opened out on a clean cloth, season and fill with a stuffing made with the following ingredients, mixed together well: 400 g (15 oz) very lean beef and 200 g (7 oz) fat pork, both finely chopped; 150 g (5 oz) white breadcrumbs soaked in a little milk and squeezed out; 2 eggs; 100 g ( oz) chopped truffle trimmings; 15 g (½ oz) salt; a small pinch of pepper, and a touch of mixed spice.

Re-form the tail and sew it up carefully with string. Wrap round with a cloth and tie as for a galantine; simmer very gently for 3 hours in white stock garnished with vegetables.

Remove the cloth and place the tail in a flat pan, the bottom of which has been covered with a layer of vegetables and herbs for braising; add a little of the stock used in the cooking, cover and place in the oven to gently braise and finish cooking. Baste frequently so as to have it nicely glazed by the time it is cooked.

Pass the cooking liquid through a fine strainer, reduce it and thicken with a little arrowroot; place a little on the serving dish with the oxtail on top making sure that all string is first removed.

Serve accompanied with the prepared sauce and any of the vegetables garnishes or purées suitable for large pieces of beef. Other suitable sauces may be served instead of that prepared from the cooking liquid.