The oxtail makes tasty preparations: braised and served with a Flemish or Nivernaise garnish; integrated into the pot-au-feu, the broth of which it noticeably thickens; used for Cardinal soup, British oxtail or Flemish hochepot, or even boiled, then breaded and grilled, à la Sainte-Menehould.
There is also the tail of...
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