Categories: Stews 
      Yield: 8 servings 
  
----------------------------MARINADE AND OXTAIL---------------------------- 
      4    Cloves; whole 
    500 g  Onions; peeled and 
           - quartered 
      1    Head of garlic; cloves 
           - peeled and halved 
    250 g  Shallots; peeled 
    500 g  Carrots; peeled, into 
           - 2 cm (3/4 in) slices 
  2 1/4 l  Red Wine; such as Cote de 
           - Provence 
      1 bn Parsley; fresh 
      4    Bay leaves 
      1 bn Thyme; fresh 
      1 ts Peppercorns; black 
  2 1/2 kg Oxtail; into 10 cm 
           - (4 in) pieces 
 
------------------------------------STEW------------------------------------ 
    300 g  Salt pork; cubed 
    500 g  Carrots; peeled, into 
           - 2 cm (1/4 in) slices 
           Salt 
           Pepper; black 
 
--------------------------------FOR SERVING-------------------------------- 
           Salt; coarse 
    250 g  Rigatoni; or large macaroni 
  
  Oxtail is one of the most economical and most flavorful cuts of meat, and 
  one that takes well to marinating for days in a hearty mixture of red wine, 
  herbs, and vegetables. The longer you marinate the mixture, the more 
  flavorful it will be, but be sure it marinates at least 3 days. Oxtail is 
  also a fatty cut -- give yourself plenty of time to allow the stew to cook 
  and then cool, so all the fat can be skimmed off. Serve this with thick 
  noodles in warmed soup bowls, accompanied by a tossed salad, and of course, 
  a robust red wine. Stick a clove into 4 onion quaters. Place all of the 
  marinade ingredients through the peppercorns in a large nonreactive 
  casserole. Add the oxtail pieces. Cover and refrigerate for up to 5 days. 
  Remove the pan from the refrigerator from time to time to stir and evenly 
  distribute all the ingredients. The day before you plan to serve the stew, 
  remove the casserole from the refrigerator. Remove the pieces of oxtail 
  from the marinade and drain well. In a heavy skillet, brown the salt pork 
  over medium-high heat until evenly browned. Add the pieces of oxtail, in 
  batches, and brown on allsides. Return the oxtail and salt pork to the 
  marinade, adding, if necessary, enough water to cover generously. Bring to 
  a simmer over medium heat. Carefully skim any impurities or grease that 
  rise to the top. Simmer, keeping the mixture bubbling gently, until the 
  meat is falling off the bone, at least 2 to 2 1/2 hours. Remove from the 
  heat to cool. Cover and refrigerate overnight. The next day, use a small 
  spoon to remove and discard all the fat that has solidified on top of the 
  stew. Add the fresh carrots, salt, and pepper, and cook again until the 
  mixture is heated through, checking for seasoning from time to time. To 
  serve, bring a large pot of water to a boil. Add salt and the pasta. Cook 
  the pasta just until firm. Drain well. Evenly divide the pasta among 
  shallow soup bowls. With a two-pronged fork, carefully remove the pieces of 
  oxtail from the stew. Drain, and place on a carving board. Remove the meat 
  in big chunks, and place them on top of the pasta. Carefully spoon the 
  sauce and the vegetables on top of the meat, sprinkle with just a bit of 
  coarse salt. Serve immediately.