Oxtail stews in French cuisine
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Oxtail (queue de Bœuf) stews are found in various forms in French cuisine. Auguste Escoffier and others have published several recipes:
| French | English | Contents | Ref |
|---|---|---|---|
| À l'alsacienne | Alsace style | Chopped into sections and braised; when cold, breadcrumbed, fried and served with choucroute (sauerkraut). | [1] |
| À l'auvergnate | Auvergne style | Braised in white wine, with: lean bacon, chestnuts cooked in consommé and glazed, and small onions cooked in butter. | [2] |
| À l'ancienne | Old fashioned style | Cut in pieces and stewed; when cold, dipped in egg and breadcrumbs, deep fried; served with choucroute, purée of green peas or potato purée and sometimes (see | [1] |
| À la Cavour | Cavour style | Braised in brown stock with mushrooms; served with chestnut purée. | [2] |
| À la charolaise | Charolais style | Steamed, defatted, reduced, bound with Espagnole sauce and simmered. Served with pommes duchesse and bacon. | [3] |
| Chipolata | Chipolata | Similar to Cavour style, but with the addition of button onions, carrots, chestnuts and fried chipolata sausages. | [3] |
| Clair | Clear | Chopped and browned in an oven with vegetables, moistened with white consommé and Madeira. | [4] |
| Farcie | Stuffed | The tail bone is removed, and the tail stuffed with lean beef and fatty bacon, mixed with breadcrumbs soaked in milk, eggs, and truffle peelings. The tail is then sewn up and gently simmered. | [3] |
| Grillée | Grilled | Slowly grilled and served with a vegetable purée or sauce Robert. | [3] |
| En hochepot | Hotpot | Gently simmered with pigs' trotters and ear, cabbage, onions, carrots and turnips. Served with grilled chipolatas, slices of the pig's ear and a timbale of mashed potato. | [5] |
| Aux légumes | With vegetables | Browned, mirepoix added, sprinkled with flour, moistened with brown stock and braised with carrots, turnips, celery and cooked diced bacon. Flavoured with Madeira before serving. | [1] |
| À la Nohant | Nohant style | Braised as for "à la Cavour", glazedand served with lamb sweetbreads and tongues. | [5] |
| Aux olives noires | With black olives | Braised in white wine and brandy, with orange zest and black olives. | [6] |
| À la purée de racines | With root vegetable purée | Braised and served covered in a purée of root vegetables including carrots and onions. | [7] |
| À la Sainte-Menehould | Sainte-Menehould style | Braised and then breacrumbed and coloured either under a grill or in an oven. | [8] |
| Vinaigrette | Vinaigrette | Cut in pieces, boiled; vinaigrette sauce served separately. | [1] |