Oxtail & Cheek Pot au Feu

A beautifully rich and tasty version of the classic where the duo of melting cheek and tail meat work particularly well together. At my local market, there’s a wonderful offal stand where I get the very cheap ingredients for my pot au feu. In France, oxtail is not the trendy gastropub staple that it has become in the UK; it’s an old-fashioned dish that is all about using up every bit of the animal. Make sure you have enough leftovers for hachis the next day!