Fettuccini with Oxtail

• 500 g fettuccini (depending on appetite)
• 1 kg poached oxtail
• 100

Remove the meat from the poached oxtail.

Put the white wine, vinegar and herbs in a small pot and reduce to one-quarter of its original volume. Add the olive oil, demi-glace, mustard and black pepper. Heat, stirring with a whisk to make sure the mustard is incorporated. Add the cornichons, capers and oxtail, and season with salt to taste.

Bring a large pot of salted water to the