Name: Braised, Stuffed Oxtail (Queue de Boeuf Farcie Braisée)
Yield: Servings: 4
Cuisine: French
Ingredients: 1 large truffle, coarsely chopped (or finely chopped truffle peel); 8 ounces lean chopped beef; 6 to 8 ounces each sweet onions and carrots, peeled and chopped or cubed into a coarse brunoise (½- to ⅓-inch squares); Handful finely chopped parsley; Salt, pepper, pinch ground allspice; 2 cloves garlic, peeled and pureed; 3 ounces fresh or stale (but not dry) breadcrumbs (without crusts); ½ teaspoon finely crumbled (or freshly powdered) mixed dried herbs; 2½ to 3 quarts stock (prepared from the bones, the emptied marrow bone, and any available lean beef trimmings); 1 boned oxtail; 1 tablespoon olive oil; 1 cup dry white wine; Finely crumbled mixed dried herbs (thyme, oregano, savory); 2 tablespoons Cognac; 6 ounces chopped beef marrow (pried out of the bone with a knife, not poached); 1 egg

Preparation info

Servings:
4

Difficulty
Medium

Appears in

Simple French Food

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