La Queue de Boeuf Grillée Paysanne

Grilled oxtail

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

Another way of cooking oxtail gets away from the idea of stews and gives almost the impression of a quick, barbecued grill. Nevertheless three hours or more of painstaking preparation have gone into what seems like a fast food snack!


  • 10–12 pieces of oxtail, 4 large, 6–8 smaller
  • 1–1.5 litres (1¾–2½</


Simmer the pieces of trimmed oxtail in some good beef stock for 2–3 hours until tender though not falling off the bone. Leave to cool in the liquor, then drain them. (Use the stock as a basis for a soup.)

Prepare the marinade and put the meat in it to marinate for an hour, turning it over from time to time.

Roll the pieces in the breadcrumbs, pressing them firmly all round. Heat