Hochepot de Queue de Boeuf, otherwise known as Oxtail Stew

Oxtail stew

They say third-time lucky. I admit I’ve posted this recipe twice before. But this time, I’ve deviated from the simple instructions found in an old French cook book intended for experienced chefs. Here, I’ve set out all the ingredients off the top. Then I’ve broken down the steps in a sensible order.

Be warned, this dish takes a full day to prepare. But I suggest you take two days. The first day, precook the meat with a lot of veggies and pop in the fridge. The second day, you assemble your stew, dress it for your dinner party, and cook it some more.

You can find my reworked recipe in my post of November 11, 2013, sadly, a few weeks late for Remembrance Day 2017. Better late than never.

Oxtail stew

Remembering old soldiers with Clementine’s oxtail stew

I invite you to click the the large heading above and link back to my newly crafted recipe. Five years is a long time. Bon appétit!

Oxtail stew

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Chocolate cream pie with figs

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Most times we settled for a turkey… but not always!

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Sundays would see Bill in his tiny, lemon-hued 1950s kitchen pouring over one of his many fish-splattered and chocolate-speckled cook books. Sharon was there, too, in her pleated skirt with her blouse hanging out, helping him find the canned pineapple bits, the dented More

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Bon Appétit !

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I know one little girl who ordered escargots whenever she had a chance, which was most often when we were traveling in Quebec or France. She liked her snails with lots of garlic butter, washed down with chocolate milk. Servers shook their heads in wonder when she placed her order. More

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