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Oxtail for  my version of Heston Blumenthal's Spaghetti Bolognese

Ox tail (queue de boeuff) can come from any bovine. Because it is rich in gelatin, it’s usually slow-cooked as a stew or braised in a soup or stew (mijoté de queue de bouef).

A queue du cochon—pig’s tail—is also known as an os de china.


Text © Dana Facaros

Image by FotoosVanRobin