Queue de Boeuf aux Pruneaux

Oxtail with prunes

Preparation info
  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in
The Cooking of Normandy

By Jane Grigson

Published 1987

  • About

Always allow two days for cooking oxtail: this gives you time to remove every scrap of fattiness that so often ruins its flavour.


  • 12 good pieces of oxtail, or 3 oxtails, cut up seasoned flour
  • 25 g (


Trim the fat from the oxtail pieces before turning them in the flour. Heat the fat with the graisse or lard until you have enough to cover the base of a large sauté pan: scoop out the bits. In the fat, brown the oxtail and the onion to a rich colour. Pour off the surplus fat.

Put the remaining vegetables into the pan with the bouquet garni, garlic and cider. Add enough stock just