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:
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
Pass the cooking liquid through a fine strainer, reduce it and thicken with
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.