Daube De Queue De Boeuf
| Yield: | 8 Servings |
| Categories: | Stews |
| 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 | ts | 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 |
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