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Ingredients

• 4½ to 5½ pounds oxtail, cut into pieces
• 1 calf's foot or pig's foot, split (optional; for extra body)
• ¾-pound slab of lean salt pork
• 1 tablespoon olive or peanut oil
• Salt and freshly ground pepper
• 4 medium onions, coarsely chopped
• 1 bottle (750 ml) full-bodied red wine, such as Syrah
• ⅓cup red wine vinegar
• Herb bouquet: 3 sprigs parsley, 1 sprig thyme, and 1 imported bay leaf tied together with string
• 2 garlic cloves, peeled
• 2 ounces jambon de Bayonne, prosciutto, or Serrano ham, cut into ½-inch dice
• ¾ounce dried French cèpes or Italian porcini, crumbled

Description

Consider A Perfectly Cooked Prime-grade Porterhouse Steak. We Know It Is The Marbling In The Meat, The Streaks Of Fat, That Make It So Succulent And Delicious. We Know It Isn't Healthy To Eat Much Meat Fat, But For Flavor's Sake We Do. Here Is A

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