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Ingredients

Serves 6

• 10 pounds meaty oxtails
• 4 dry red wine
• 1/2 cup Cognac
• 3 medium carrots, chopped
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 head garlic (about 12 cloves), separated into cloves, peeled and halved
• Bouquet garni (3 sprigs fresh parsley, 3 sprigs fresh thyme, 1 bay leaf, tied together with kitchen twine)
• Fine sea salt and freshly ground white pepper
• About 6 tablespoons duck fat, or canola oil
• 1 cup Armagnac
• 1/2 cup all-purpose flour
• 6 cups chicken stock (homemade or low-sodium canned)
• 1 head green cabbage, cored and separated into leaves
• 1 head red cabbage, cored and separated into leaves
• 2 tablespoons unsalted butter, room temperature, plus more for brushing plastic wrap
• Gray sea salt, for serving

Description

Martha Stewart