Hochepot de Queue de Bœuf from The Robert Carrier Cookbook by Robert Carrier
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 f...
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Ingredients
- purée of peas or chestnuts
- finely chopped parsley
- sugar
- 1 large oxtail
- ½ pound butter
- 4 medium-sized onions, sliced
- 3 large carrots, sliced
- 1 glass good brandy
- 1 bottle chablis
- 3 cloves garlic, crushed
- salt
- freshly ground black pepper
- 24 tiny onions
- 24 button mushrooms
- bouquet garni
- ¼ pound fat salt pork, diced
- 1 pint rich beef stock
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