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Daube De Queue De Boeuf Recipe

Daube De Queue De Boeuf recipe and other pasta recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Daube De Queue De Boeuf recipe  PDF


MARINADE AND O TAIL 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 O tail 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
O tail is one of the most economical and most flavorful cuts of meat, and one that takes well to marinating for days in a hearty mi ture of red wine, herbs, and vegetables. The longer you marinate the mi ture, the more flavorful it will be, but be sure it marinates at least 3 days. O tail is also a fatty cut give yourself plenty of time to allow the stew to cook and then cool, 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 the o tail pieces. Cover and refrigerate for up to 5 days. Remove the pan from the refrigerator from time to time to stir and evenly distribute all the ingredients. The day before you plan to serve the stew, remove the casserole from the refrigerator. Remove the pieces of o tail from the marinade and drain well. In a heavy skillet, brown the salt pork over medium high heat until evenly browned. Add the pieces of o tail, in batches, and brown on allsides. Return the o tail and salt pork to the marinade, adding, if necessary, enough water to cover generously. Bring to a simmer over medium heat. Carefully skim any impurities or grease that rise to the top. Simmer, keeping the mi ture bubbling gently, until the meat is falling off the bone, at least 2 to 2 1/2 hours. Remove from the heat to cool. Cover and refrigerate overnight. The ne t day, use a small spoon to remove and discard all the fat that has solidified on top of the stew. Add the fresh carrots, salt, and pepper, and cook again until the mi ture is heated through, checking for seasoning from time to time. To serve, bring a large pot of water to a boil. Add salt and the pasta. Cook the pasta just until firm. Drain well. Evenly divide the pasta among shallow soup bowls. With a two pronged fork, carefully remove the pieces of o tail 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.

Daube De Queue De Boeuf recipe and other pasta recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
770 people have voted
Last Reviewed on 2018-07-21



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