Daube De Queue De Boeuf

Yield: 8 servings
Categories: Stews
MARINADE AND OXTAIL
4Cloves; whole
500gOnions; peeled and
Quartered
1Head garlic; cloves
Peeled and halved
250gShallots; peeled
500gCarrots; peeled; into
2Cm; (3/4 in) slices
2 1/4lRed wine; such as cote de
Provence
1bnParsley; fresh
4Bay leaves
1bnThyme; fresh
1tsPeppercorns; black
2 1/2kgOxtail; into 10 cm
; ?
STEW
300gSalt pork; cubed
500gCarrots; peeled; into
2Cm; (1/4 in) slices
Salt
Pepper; black
FOR SERVING
Salt; coarse
250gRigatoni; or large macaroni
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