Daube de queue de boeuf (Oxtail stew) – Beef Veal Food Recipes

Daube de queue de boeuf (Oxtail stew) – Beef Veal Food Recipes

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    Directions

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    Recipe ingredients and directions:

    Yield: 8 servings

    4 whole cloves

    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

    1 bunch fresh parsley

    4 bay leaves

    1 bunch fresh thyme

    1 ts peppercorns

    2 1/2 kg oxtail, into 10 cm (4 in) pieces

    300 g salt pork, cubed

    500 g carrots, peeled, into 2 cm (1/4 in) slices

    salt

    pepper, black

    250 g rigatoni or large macaroni

    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.

    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

    Category: Beef Veal Recipes

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    Paul

    Owner of Recipe Flow

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