*  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.



                  - - - - - - - - - - - - - - - - - -