Hochepot de Queue de Bœuf

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 1 large oxtail
  • ½ pound butter
  • 4 medium-sized onions, sliced<


Cut large oxtail into 4-inch segments and blanch in cold water for at least 6 hours. Drain well and dry lightly with a clean towel.

Melt 4 tablespoons butter in a large thick-bottomed saucepan or flameproof casserole, and sauté the pieces of oxtail with sliced onions and carrots until golden