Oxtail Daube

Daube de Queue de Bœuf

Preparation info
  • Serves

    5 to 6

    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

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 meat fat, but for flavor’s sake we do. Here is a dish that uses fat to enhance its flavor but which is served close to fat-free because it is double degreased. In fact, when you read the recipe, you will see that I have actually added fat for extra flavor, but that is eliminated, too, before the d