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Le Hochepot
Oxtail, Meat and Vegetable Stew
- Serves
8–10
- Difficulty
Medium
By Anne Willan
Published 1981
Traditionally made in a tall pot of glazed earthenware, the name ‘hochepot’ comes from ‘hocher’, to stir or shake the pot. Almost any meat can be used, with oxtail and a pig’s head or ears added for richness. The main difference between hochepot and pot-au-feu is that for hochepot the meat is browned in fat before the liquid is added.
Ingredients
| beef flank or brisket |
Method
Tie each cut of meat (except the oxtail) into a compact piece. Put the beef in a very large tall pot and add enough water to cover generously. Bring to a boil, skimming often. Drain, rinse the meat with cold water and return it to the pot.
Meanwhile, heat the lard in a large, heavy frying pan and brown the pork well on all sides; transfer it to the pot. Brown the oxtail, veal and lamb i