Braised, Stuffed Oxtail

Queue de Boeuf Farcie Braisée

Preparation info
  • Servings:

    4

    • Difficulty

      Medium

Appears in

By Richard Olney

Published 1974

  • About

The preparation is relatively long, requiring a couple of hours’ preliminary work and, in all, some 6 hours’ attention on the following day, the last 2 of which should be more or less undivided. The result is attractive but unprepossessing in appearance; the flavors are sumptuous, well worth the time spent. Served cold, it is an altogether different experience—and at least as good. If a section is left over, choose a small oval terrine just large enough to contain it without forcing; if to