Oxtail () stews are found in various forms in French cuisine. Auguste Escoffier and others have published several recipes:
FrenchEnglishContentsRef Alsace style Chopped into sections and braised; when cold, breadcrumbed, fried and served with (sauerkraut). Bickel, p. 313 Auvergne style Braised in white wine, with: lean bacon, chestnuts cooked in consommé and glazed, and small onions cooked in butter. Escoffier, p. 620 Old fashioned style Cut in pieces and stewed; when cold, dipped in egg and breadcrumbs, deep fried; served with choucroute, purée of green peas or potato purée and sometimes (see Cavour style Braised in brown stock with mushrooms; served with chestnut purée. Charolais style Steamed, defatted, reduced, bound with Espagnole sauce and simmered. Served with pommes duchesse and bacon. Escoffier, p. 621 Chipolata Similar to Cavour style, but with the addition of button onions, carrots, chestnuts and fried chipolata sausages. Clear Chopped and browned in an oven with vegetables, moistened with white consommé and Madeira. Saulnier, p. 52 Stuffed The tail bone is removed, and the tail stuffed with lean beef and fatty bacon, mixed with breadcrumbs soaked in milk, eggs, and truffle peelings. The tail is then sewn up and gently simmered. Grilled Slowly grilled and served with a vegetable purée or sauce Robert. Hotpot Gently simmered with pigs' trotters and ear, cabbage, onions, carrots and turnips. Served with grilled chipolatas, slices of the pig's ear and a timbale of mashed potato. Escoffier, p. 622 With vegetables Browned, mirepoix added, sprinkled with flour, moistened with brown stock and braised with carrots, turnips, celery and cooked diced bacon. Flavoured with Madeira before serving. Nohant style Braised as for "à la Cavour", glazedand served with lamb sweetbreads and tongues. With black olives Braised in white wine and brandy, with orange zest and black olives. Carroll, p. 142 With root vegetable purée Braised and served covered in a purée of root vegetables including carrots and onions. Viard, p. 86 Sainte-Menehould style Braised and then breacrumbed and coloured either under a grill or in an oven. Viard, p. 84 Vinaigrette Cut in pieces, boiled; vinaigrette sauce served separately. References
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