Side Pannel
Daube De Queue De Boeuf
Ingredients List
- ----------------------------MARINADE AND OXTAIL----------------------------
- 4 Cloves; whole
- 500 g Onions; peeled and
- Quartered
- 1 Head garlic; cloves
- Peeled and halved
- 250 g Shallots; peeled
- 500 g Carrots; peeled; into
- 2 Cm; (3/4 in) slices
- 2 1/4 l Red wine; such as cote de
- Provence
- 1 bn Parsley; fresh
- 4 Bay leaves
- 1 bn Thyme; fresh
- 1 ts Peppercorns; black
- 2 1/2 kg Oxtail; into 10 cm
- ;
Directions
STEW
300 g Salt pork; cubed
500 g Carrots; peeled; into
2 Cm; (1/4 in) slices
Salt
Pepper; black
FOR SERVING
Salt; coarse
250 g Rigatoni; or large macaroni
Oxtail is one of the most economical and most flavorful cuts of meat, and
one that takes well to marinating for days in a hearty mixture of red wine,
herbs, and vegetables. The longer you marinate the mixture, the more
flavorful it will be, but be sure it marinates at least 3 days. Oxtail is
also a fatty cut give yourself plenty of time to allow the stew to cook
and then cool, so all the fat can be skimmed off. Serve this with thick
noodles in warmed soup bowls, accompanied by a tossed salad, and of course,
a robust red wine. Stick a clove into 4 onion quaters. Place all of the
marinade ingredients through the peppercorns in a large nonreactive
casserole. Add the oxtail pieces. Cover and refrigerate for up to 5 days.
Remove the pan from the refrigerator from time to time to stir and evenly
distribute all the ingredients. The day before you plan to serve the stew,
remove the casserole from the refrigerator. Remove the pieces of oxtail
from the marinade and drain well. In a heavy skillet, brown he salt pork
over medium-high heat until evenly browned. Add the pieces of oxtail, in
batches, and brown on allsides. Return the oxtail and salt pork to the
marinade, adding, if necessary, enough water to cover generously. Bring to
a simmer over medium heat. Carefully skim any impurities or grease that
rise to the top. Simmer, keeping the mixture bubbling gently, until the
meat is falling off the bone, at least 2 to 2 1/2 hours. Remove from the
heat to cool. Cover and refrigerate overnight. The next day, use a small
spoon to remove and discard all the fat that has solidified on top of the
stew. Add the fresh carrots, salt, and pepper, and cook again until the
mixture is heated through, checking for seasoning from time to time. To
erve, bring a large pot of water to a boil. Add salt and the pasta. Cook
the pasta just until firm. Drain well. Evenly divide the pasta among
shallow soup bowls. With a two-pronged fork, carefully remove the pieces of
oxtail from the stew. Drain, and place on a carving board. Remove the meat
in big chunks, and place them on top of the pasta. Carefully spoon the
sauce and the vegetables on top of the meat, sprinkle with just a bit of
coarse salt. Serve immediately.
300 g Salt pork; cubed
500 g Carrots; peeled; into
2 Cm; (1/4 in) slices
Salt
Pepper; black
FOR SERVING
Salt; coarse
250 g Rigatoni; or large macaroni
Oxtail is one of the most economical and most flavorful cuts of meat, and
one that takes well to marinating for days in a hearty mixture of red wine,
herbs, and vegetables. The longer you marinate the mixture, the more
flavorful it will be, but be sure it marinates at least 3 days. Oxtail is
also a fatty cut give yourself plenty of time to allow the stew to cook
and then cool, so all the fat can be skimmed off. Serve this with thick
noodles in warmed soup bowls, accompanied by a tossed salad, and of course,
a robust red wine. Stick a clove into 4 onion quaters. Place all of the
marinade ingredients through the peppercorns in a large nonreactive
casserole. Add the oxtail pieces. Cover and refrigerate for up to 5 days.
Remove the pan from the refrigerator from time to time to stir and evenly
distribute all the ingredients. The day before you plan to serve the stew,
remove the casserole from the refrigerator. Remove the pieces of oxtail
from the marinade and drain well. In a heavy skillet, brown he salt pork
over medium-high heat until evenly browned. Add the pieces of oxtail, in
batches, and brown on allsides. Return the oxtail and salt pork to the
marinade, adding, if necessary, enough water to cover generously. Bring to
a simmer over medium heat. Carefully skim any impurities or grease that
rise to the top. Simmer, keeping the mixture bubbling gently, until the
meat is falling off the bone, at least 2 to 2 1/2 hours. Remove from the
heat to cool. Cover and refrigerate overnight. The next day, use a small
spoon to remove and discard all the fat that has solidified on top of the
stew. Add the fresh carrots, salt, and pepper, and cook again until the
mixture is heated through, checking for seasoning from time to time. To
erve, bring a large pot of water to a boil. Add salt and the pasta. Cook
the pasta just until firm. Drain well. Evenly divide the pasta among
shallow soup bowls. With a two-pronged fork, carefully remove the pieces of
oxtail from the stew. Drain, and place on a carving board. Remove the meat
in big chunks, and place them on top of the pasta. Carefully spoon the
sauce and the vegetables on top of the meat, sprinkle with just a bit of
coarse salt. Serve immediately.
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