Oxtail With Boudin Blanc & Creamed Cabbage Recipe - Great British Chefs

Ingredients

• 1000g of oxtail
• 4 carrots, roughly chopped
• 2 onions, peeled and roughly chopped
• 1 tbsp of tomato purée
• 100g of flour
• 2l beef stock
• salt
• olive oil
• 2 chicken breasts, diced
• 10g of foie gras
• 1/2 slice of white bread, no crust
• 2 tsp milk
• 1 egg
• 190ml of cream
• sugar to taste
• 1 savoy cabbage
• 150ml of double cream
• 3 potatoes, peeled
• 1 knob of butter
• black pepper