Name: Queue de Boeuf aux Pruneaux (Oxtail with prunes)
Prep time: 25 min
Total time: 25 min
Yield: Serves 6
Cuisine: French
Ingredients: 12 good pieces of oxtail, or 3 oxtails, cut up seasoned flour; 12 shallots; salt and pepper; 2 tablespoons chopped parsley; the white part of 2 medium-size leeks, sliced a bouquet garni; 4 tablespoons Calvados or 8 tablespoons Pommeau; 25 g (1 oz) Graisse Normande or lard; 3 cloves of garlic, sliced; 450 ml (¾ pint) dry cider; beef stock; 18 large prunes; about 2 tablespoons fresh white breadcrumbs; water; 2 medium-size carrots, quartered; 1 large onion, chopped; a little butter

Preparation info

Serves
6

Difficulty
Complex
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.

Ingredients

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

Europe
France
Main course
Mediterranean
Normandy

Method

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

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