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

  • salt pork
  • onions
  • Show all ingredients...

  • EYB Comments

    Can substitute prosciutto or serrano ham for jambon de Bayonne.

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Notes about this recipe

  • Eat Your Books

    Can substitute prosciutto or serrano ham for jambon de Bayonne.

  • rittingerv on October 14, 2024

    Agreed, very rich - I wound up chilling the liquid again for several hours to degrease even further. But so delicious and perfect for the cool fall weather right now. I was not able to source a pig or calf foot, so I used some very collagen-rich chicken stock in lieu of the water. I also found it needed more liquid than called for, so the chicken stock was handy to add. This recipe might look onerous, but there's not a lot of work involved, just slow time in the oven and cooling in the fridge.

  • 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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