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Oxtail
Oxtail

Oxtail is back in fashion…

Highly appreciated in former times in traditional bourgeois cooking, oxtail is once again considered a gourmet's delight.

Oxtail is a very tasty tripe product that should have very red meat and white fat. The base of the tail is thicker and particularly meaty. It can be kept 48 hours in a fridge and frozen in sections. Cooking preparation is fairly straightforward; a simple soaking in cold water for one hour is all that is recommended. 

 
This product is excellent in many dishes such as English oxtail soup, pot-au-feu, casserole, hotchpot, stew, wrapped in crépine (caul fat), etc.

 

 
Recipes

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 Photo: VFC and Produits tripiers de France

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