Hochepot de Queue de Bœuf

Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • 1 large oxtail
  • ½ pound butter
  • 4 medium-sized onions, sliced
  • 3 large carrots, sliced
  • 3 cloves garlic, crushed
  • 1 glass good brandy
  • 1 bottle chablis
  • 1 pint rich beef stock
  • salt and freshly ground black pepper
  • bouquet garni
  • 24 button mushrooms
  • ¼ pound fat salt pork, diced
  • 24 tiny onions
  • sugar
  • finely chopped parsley
  • purée of peas or chestnuts


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. Then add crushed garlic. Cover casserole for 2 minutes; pour in brandy, and flame. Put out the flames with a bottle of dry Chablis. Add just enough rich beef stock to cover the pieces of oxtail; add salt, freshly ground black pepper, and a bouquet garni, and simmer for 3 hours.

Strain sauce into a bowl through a fine sieve. Place pieces of oxtail in a clean casserole and garnish with mushrooms which you have sautéed lightly in 2 tablespoons butter, diced fat salt pork which you have sautéed in 2 tablespoons butter, and onions which you have simmered until tender in a little water with the remaining butter and a little sugar.

Skim fat from surface of sauce; pour sauce over the meat and vegetables. Bring slowly to a boil; cover the casserole and cook in a slow oven (325°-M2) for 1 hour. When the hochepot is done, the meat should be meltingly tender and the sauce rich and smooth, and slightly thick without the aid of flour or a beurre manié.

Sprinkle with finely chopped parsley and serve from the casserole with a purée of peas or chestnuts.