Oxtail en Hochepot

Ingredients

• oxtail
• 2 pig's trotters
• 1 whole pig's ear
• water
• salt
• 1 small firm cabbage
• 10 small onions
• 2 small carrots
• 2 small turnips
• grilled chipolata sausages
• potatoes à l'Anglaise

Instructions

1. Set the sections of oxtail to cook with 2 pig's trotters, each cut into 5 pieces, and one whole pig's ear.
2. Moisten with water to cover and salt at the rate of 10 grammes per litre of water.
3. Bring up and skim as for a stockpot, then cook gently for 2 hours.
4. Add 1 small firm cabbage, quartered and blanched, 10 small onions, and 2 small carrots and 2 small turnips turned into large olives.
5. Cook for a further 2 hours.
6. Arrange the sections in a crown on a deep dish with the vegetable garnish in the middle.
7. Surround with grilled chipolata sausages and the pig's ear cut into strips.
8. Serve a timbale of potatoes à l'Anglaise separately.