Oxtail and Pig's Ear Stew

Preparation info
  • Serves


    • Difficulty


Appears in
Ten Vineyard Lunches

By Richard Olney

Published 1988

  • About

Except for variations in garnish and the presence of the pig’s ears, this is a very basic stew type: boeuf à la Bourguignonne, coq-au-vin and matelote of veal are all essentially the same recipe, and pork, lamb, rabbit, wild boar and venison stews can be prepared in the same way. From the larger animals, gelatinous cuts — shanks or neck — are the best and the cheapest. Civets of hare or rabbit (wild or hutch) are the same except that the sauce is thickened with the animal’s blood at the las