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Receta Daube De Queue De Boeuf

by Global Cookbook

Ingredientes

4 x Cloves, whole 500 gm Onions, peeled and Quartered 1 head garlic, cloves Peeled and halved 250 gm Shallots, peeled 500 gm Carrots, peeled, into 2 x Cm, (3/4 in) slices 2 1/4 lt Red wine, such as cote de Provence 1 bn Parsley, fresh

4 x Bay leaves 1 bn Thyme, fresh 1 tsp Peppercorns, black 2 1/2 kg Oxtail, into 10 cm 300 gm Salt pork, cubed 500 gm Carrots, peeled, into 2 x Cm, (1/4 in) slices Salt Pepper, black Salt, coarse 250 gm Rigatoni, or possibly large macaroni

Direcciones

1. Oxtail is one of the most economical and most flavorful cuts of meat, and one which takes well to marinating for days in a hearty mix of red wine, herbs, and vegetables. The longer you marinate the mix, 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 cold, 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 in the oxtail pcs. Cover and chill for up to 5 days.
2. Remove the pan from the refrigerator from time to time to stir and proportionately distribute all the ingredients. The day before you plan to serve the stew, remove the casserole from the refrigerator. Remove the pcs of oxtail from the marinade and drain well. In a heavy skillet, brown he salt pork over medium-high heat till proportionately browned. Add in the pcs of oxtail, in batches, and brown on allsides. Return the oxtail and salt pork to the marinade, adding, if necessary, sufficient water to cover generously. Bring to a simmer over medium heat. Carefully skim any impurities or possibly grease which rise to the top. Simmer, keeping the mix bubbling gently, till the meat is falling off the bone, at least 2 to 2 1/2 hrs. Remove from the heat to cold. Cover and chill overnight. The next day, use a small spoon to remove and throw away all the fat which has solidified on top of the stew. Add in the fresh carrots, salt, and pepper, and cook again till the mix is heated through, checking for seasoning from time to time. To erve, bring a large pot of water to a boil. Add in salt and the pasta. Cook the pasta just till hard. Drain well. Proportionately divide the pasta among shallow soup bowls. With a two-pronged fork, carefully remove the pcs 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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