This is so fun and easy to make. The bones in the tail give this a richness that reminds me of eating beef cheeks in that sweet restaurant in DC, where John and Jen and I went last year. There is nothing like abats. Joyce loved this dish. But it needs a bone plate, like fish.
Julia does not mention queue de boeuf. But it's very much like the tongue recipes or the many beef braises or stews she gives (a la mode). This is where very peasant french cuisine meets bourgeoisie french cuisine. And some nice frozen peas help, microwaved three minutes with butter, salt and pepper, covered.
for 3-4 persons
- onion, minced
- 2 cloves garlic
- 12 peppercorns
- 3-4 pounds ox tail
- 3-4 carrots
- 3.4 parsnips
- 1 bottle red wine
- herbs de province
- 1 teaspoon Kitchen Magic
- 1/3 cup port, white wine, brandy or water
- 3 tablespoons Wondra
- fresh herbs for garnish
- Place the first group of ingredients in a slow cooker and turn on low. Cook for 8-10 hours.
- Strain the juices in a fat separator and allow the fat to rise to the top. Mix the wine or stock and the Wondra in a small sauce pan. Slowly add the warm stock to the Wondra mixture, stirring over medium heat until the sauce is thickened.
- Place 1/4 of the beef and the vegetables on each plate. Spoon the sauce over each plate. Garnish with the chopped herbs.