Oxtail daube (Daube de queue de boeuf) from The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine (page 264) by Paula Wolfert

  • herb bouquet
  • onions
  • oxtail
  • red wine
  • salt pork
  • dried cèpes mushrooms
  • jambon de Bayonne
  • EYB Comments

    Can substitute prosciutto or serrano ham for jambon de Bayonne.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute prosciutto or serrano ham for jambon de Bayonne.

  • okcook on April 24, 2012

    Using the pig feet and skin in the preparation give the sauce that silky mouth feel that is hard to get any other way. Will be making this one again.

  • mirage on January 16, 2010

    Very rich.

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