Grilled Oxtail
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- oxtail
- melted butter
- breadcrumbs
- mustard (only if a well-seasoned sauce is to be served)
- cayenne (only if a well-seasoned sauce is to be served)
Instructions
- Cut the oxtail into double sections and cook it in the stockpot.
- If the accompaniment is to be a well-seasoned sauce, spread the sections with mustard lightly cayenned.
- Coat the sections with melted butter and breadcrumbs.
- Grill them gently.
- Serve with any vegetable purée, with a Soubise kept a little stiff, or with a sauce Diable, Hachée, Piquante, Robert, Tomate, etc.