Oxtail Stew (Pot-au-Feu à la Queue de Bœuf)

The rich flavor of pot-au-feu à la queue de bœuf recalls that of brasato al Barolo (beef braised in Barolo wine) from Piedmont in northeast Italy. Most oxtails are sold already trimmed of much of their fat and cut into short pieces. To prepare a whole tail, which will probably not come fully trimmed, slice away all but a thin layer of the fat, which thi…