Oxtail Daube from The Cooking of South West France by Paula Wolfert

Name: Oxtail Daube from The Cooking of South West France by Paula Wolfert
Ingredients: 1 bottle (750 ml) full-bodied red wine, such as Syrah; 2 ounces jambon de Bayonne, prosciutto, or Serrano ham, cut into ½-inch dice; ¾ ounce dried French cèpes or Italian porcini, crumbled; Salt and freshly ground pepper; 4 medium onions, coarsely chopped; 4½ to 5½ pounds oxtail, cut into pieces; 1 calf’s foot or pig’s foot, split (optional; for extra body); 1 tablespoon olive or peanut oil; ⅓ cup red wine vinegar; ¾-pound slab of lean salt pork; Herb bouquet: 3 sprigs parsley, 1 sprig thyme, and 1 imported bay leaf tied together with string; 2 garlic cloves, peeled

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Consider a perfectly cooked prime-grade porterhouse steak. We know it is the marbling in the meat, the streaks of fat, that make it so succulent and delicious. We know it isn’t healthy to eat much...

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Ingredients

1 bottle (750 ml) full-bodied red wine, such as Syrah
2 ounces jambon de Bayonne, prosciutto, or Serrano ham, cut into ½-inch dice
¾ ounce dried French cèpes or Italian porcini, crumbled
Salt and freshly ground pepper
4 medium onions, coarsely chopped
4½ to 5½ pounds oxtail, cut into pieces
1 calf’s foot or pig’s foot, split (optional; for extra body)
1 tablespoon olive or peanut oil
⅓ cup red wine vinegar
¾-pound slab of lean salt pork
Herb bouquet: 3 sprigs parsley, 1 sprig thyme, and 1 imported bay leaf tied together with string
2 garlic cloves, peeled