Daube De Queue De Boeuf

* Exported from MasterCook *

DAUBE DE QUEUE DE BOEUF

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----MARINADE AND OXTAIL-----
4 Cloves -- whole
500 g Onions -- peeled and
- quartered
1 Head of 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 t Peppercorns -- black
2 1/2 kg Oxtail -- into 10 cm
- (4 in) pieces
-----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 the 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 serve, 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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