Lamb En Daube Recipes

LAMB EN DAUBE

Steps:

• Put the lamb slices in a deep pan with 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon basil, and 1 teaspoon thyme, small chopped onion, carrot, 2 finely chopped cloves garlic, and enough red wine to cover. Marinate for 2 hours.
• Arrange one half of the lamb slices on the bottom of a terrine or casserole. The meat must be packed in to fit together tightly, so be sure select the right size casserole. Add a layer of the chopped onion, bacon or salt pork, and remaining garlic with the parsley and a little thyme and basil, all mixed together. Top with a few pieces of orange rind. Arrange rest of meat in casserole, packing it tightly on top of the layer of seasoning. Strain the marinade and add enough of the liquid to barely cover the meat. Put strips of larding pork on top, cover and bake in a 325°F oven for 2 hours. Reduce heat to 300° and cook for another 1 1/2 hours. Finally, reduce heat to 275°F and cook for 1 hour.
• This dish can be served either hot or cold. Serve it with boiled potatoes and a crisp green salad. With this, drink a red wine such as Château Cos d'Estournal.

DAUBE A LA PROVENCALE

Steps:

• Marinate the beef in the red wine, vinegar, carrots and 1/2 of the onions for 6 hours or overnight.
• Preheat the oven to 325 degrees F.
• Remove the beef from the marinade (reserving the marinade) and dry gently with paper towels. Heat 1 tablespoon of the oil in a heavy Dutch oven over medium heat and cook the bacon lardons until crisp. Remove the bacon and set aside, reserving the fat. Add the remaining 1 tablespoon oil to the bacon fat in the Dutch oven and brown the beef on all sides. Once the beef is browned, add in the reserved marinade, bacon lardons, the remaining onions, rosemary, thyme, garlic and bay leaves. Add 2 cups water and sprinkle with salt and pepper. Bring to a simmer, then cover tightly and cook in the oven for 3 to 4 hours. Check the daube every hour and add a little more water if needed. Remove the herbs and serve the daube (be sure to reserve the sauce) with the Macaronade.
• Preheat the oven to 350 degrees F. Grease a gratin dish.
• Cook the pasta in salted water according to the package's instructions for al dente. Drain and toss with the cheese and daube sauce. Place the pasta in the gratin dish, and top with the breadcrumbs, sprinkle with salt and pepper and dot with the butter. Bake 15 minutes and serve with the daube.

DAUBE PROVENCALE

Steps:

• Prep the lamb: Heat olive oil in a Dutch oven on high heat. Add the butter. Foam it. Let it subside. Season the meat with salt and pepper. Sear on all sides in a hot pan, in batches if need be, until all of it is deep, dark brown. When browned, remove from the pan with the tongs and set aside.
• Cook the stew: Add the bacon to the still-hot pan and cook until it's crispy and has rendered out its fat. Remove the bacon from the pan and set aside.
• Discard most of the fat and then add the onion, celery, and garlic to the pan. Cook over medium-high heat until the vegetables have caramelized (browned), about 5 minutes. Using the wooden spoon, stir in the tomato paste and cook for about 1 minute. Stir in the flour and cook for an additional minute. Stir in the wine and scrape up all that brown stuff.
• Bring the wine to a boil, reduce by half, then add the stock (and a teaspoon of demi-glace if you have any). Bring back to a boil and reduce immediately to a simmer. Add the lamb, carrot, bouquet garni, orange zest, and bacon. Season with salt and pepper, cover the pot, and simmer over low heat for about 90 minutes, occasionally skimming the fat from the surface of the stew.
• After 90 minutes, add the potatoes to the stew and cook until they are tender, about 12 to 15 minutes. Skim the stew a final time, making sure there's no film of fat floating on the surface, then serve in a big old bowl, garnished with the chopped parsley.