Prepare the marinade. In a large bowl, combine the onions, the celery stalks, 2/3 lb of diced carrots, the cloves, the peppercorns, the bouquet garni, the mushrooms, the garlic with its skin and the ox tails. Stir, add the olive oil and the Quincy wine and chill for 24 hours. Drain, wipe the ox tails dry, season with coarse salt. In a braising pan, sweat the marinade vegetables and seasonings in olive oil. Brown the pieces of ox tail separately, sprinkle with flour, then place over the vegetables in the braising pan. Add the veal stock, the marinade and 1 quart of water. Add the calf╒s feet and roast on 350F for 3 hours. Sit the unpeeled shallots on a bed of coarse salt and roast for 12 minutes in the oven on 410F. Peel them when cooked. Cut the remaininng carrots and zucchini turning them into oval shapes, and cook them separately in boiling water. When the meat is cooked, strain and degrease the juice. Reduce the sauce and bind it with butter. Sprinkle with parsley and serve hot.
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5 lb ox tails
2 chopped calf╒s feet
1 1/2 lbs onions
2 1/4 lbs carrots
7 oz celery stalks
2/3 lb zucchini
14 oz shallots
2 3/4 oz garlic
8 large mushrooms (thinly sliced)
2 qt white Quincy wine
1 1/4 cups olive oil
3 1/2 oz butter
1 qt veal stock
3 cloves
1 tbsp peppercorns
1 bouquet garni
7 oz coarse salt
2 tbsp flour
flat parsley
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60
mn
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240
mn
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Gilles Moineau, from the restaurant Le Manoir du colombier, recommends drinking a white 1992 noble Quincy.
