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