Oxtail Cavour (Piedmont)

Meat

Wipe the oxtail with a damp cloth and saw or cut it into neat joints. Cut the pork rind into thin strips. Heat 1/2 cup olive oil and the pork rind in a large pan, add all the chopped vegetables and the pieces of oxtail, and saute gently. Season with salt and pepper, and pour in the wine. Cover and cook very slowly until the vegetables being to soften and the wine has reduced a little. Add enough hot water to cover the meat. Cover the pan tightly and simmer for 2 to 3 hours longer, or until the oxtail is tender.

Soak the mushrooms in hot water for 30 minutes. Drain and pat dry. Heat 1/4 cup olive oil and saute the mushrooms for a few minutes.

Remove the scum from the oxtail liquid and bring to a boil. Knead the butter and potato flour together until smooth. Stir this into the oxtail liquid in smaller pieces, and continue cooking until the sauce has thickened. Skim off any surplus fat, stir in the muchrooms and continue cooking for a few minutes longer. Transfer the pieces of oxtail to a deep, round dish. Pour the sauce over the meat and serve immediately, with plain boiled potatoes.

Serves 6.