INGREDIENTS

INSTRUCTIONS

Heat 2 litres of water in a large saucepan, add a handful of  seasalt,
pepper and the bouquet garni. Peel the carrots and onions.  When the
water begins to boil, put in the oxtail, carrots and the  onions with
the cloves pressed into them, and bring back to the boil,  skimming off
the foam from time to time. Cover the pan and cook for 2  hours over a
medium heat. Then reduce the heat and cook for another 2  hours.  2 At
the end of this time, discard the bouquet garni. Remove the meat  and
carrots with a skimming ladle, and strain them. Remove the bone  from
the oxtail, cut the meat in strips and put into a terrine dish.  Leave
the stock to cool, then remove the waxy fat on the top. Put the  stock
and the terrine dish into the refrigerator.  3 The following day, cook
the stock over a medium heat to reduce it.  When just enough stock is
left to cover the meat, pour it into the  terrine dish. Decorate with
the carrot rings and gherkins.  4 Return the terrine to the
refrigerator until the following day.  Serve it with pickled gherkins
and small white onions.  Campanile tip:  To remove the fat, strain the
meat in a cloth which has been soaked in  water and vinegar and then
wrung out.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 24
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2.4mg
Potassium: 89.2mg
Carbohydrates: 5.7g
Fiber: 1g
Sugar: 2.6g
Protein: <1g