CafÉ Rouge's Slow-Roasted Oxtail Stew with Pancetta
The specialty of the house at Café Rouge is meat and Marsha McBride's favorite type of meat is oxtails. She makes her hearty stew with unsweetened chocolate and dried fruit, which add depth even though their flavors are barely perceptible; she serves the stew on pappardelle in a nod to the neighboring Pasta Shop. Be sure to use the meaty cuts from the wide end of the oxtails.
The stew can be refrigerated for up to 2 days.
This meaty stew gains a fruity dimension from the prunes, so a fruity, sturdy red, such as a California Cabernet Sauvignon, is a solid choice. Try the 1994 Hanna or the 1994 Joseph Phelps.