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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

Chow