*  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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