Hochepot de Queue de Bœuf

• 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