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

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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

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