Le Ragoût de Queue de Boeuf

Beef enters into many other regional recipes; the cheaper cuts always remained in demand (they still do) and oxtail is no exception. One cannot fail to make a lovely stew with oxtail.

Its meat is fairly glutinous and in the Auvergne they have a way of mopping up its naturally rich juices with chestnuts. This makes a change from white haricot beans.