Crépinettes de Joue et Queue de Boeuf

• 1 oxtail, jointed
• 2 ox cheeks, cleaned and soaked in salted water for 2 hours
• 100 g/4

In a frying pan, heat the fat until it sizzles. Season the meat and seal on all sides in the hot fat. Remove the meat from the pan, put in the onions and fry until brown, then add the garlic, bouquet garni and the meat. Pour in the wine, bring to the boil and check the seasoning. Put in the ham shin, cover the pan and cook in the oven for 3 hours, until the meat is starting to disintegrate.