Queue de Bœuf à la Nohant (Oxtail à la Nohant)

Ingredients

• Sections of oxtail
• Butter
• Macédoine of vegetables
• Braised and glazed lamb sweetbreads
• Langue à l'écarlate

Instructions

1. Braise the sections of oxtail following the « à la Gavour » formula.
2. Glaze them at the end in their reduced cooking liquor.
3. Arrange the sections in a crown on the dish.
4. Fill the middle with a large macédoine of vegetables bound with butter.
5. Surround with braised and glazed lamb sweetbreads, alternated with slices of langue à l'écarlate cut into rounds or ovals.