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daube de ???

post #1 of 3
Thread Starter 

It was going to be bullfighters stew daube de taureau but I had a pork neck so I used that instead.I have played around with a traditional recipe from the Camargue in Southern France.Its pouring rain 3rd day in a row I am working out of town next week,if I  get this done I  can just reheat it when drive the 90 minutes back the 2 days .

So its 1 pork neck about 1.7 kg,cut into biggish chunks, a large onion,3 carrots,fresh thyme,2 bay leaves,sprig of rosemary, cinnamon stick,6 cloves,4 juniper berries, 4 cloves garlic,piece of prosciutto the bit of the end my deli sells cheap. 50g black olives,peel of 1 orange.A bottle of big bold red wine , fat glass chicken stock.


post #2 of 3
Thread Starter 

Season pork with salt ,cbp then fry in EVO until coloured.Remove .Fry onion,carrot ,prosciutto,garlic,until soft.Put meat & everything else back in.Pour in red wine ,stock then just leave it at a slow simmer until done.I will leave this for 24 hours then make decision about

whether it needs a roux to thicken it.

I was working off a recipe from Rick Stein that used beef chuck or blade,but then I went with pork I  changed a few other bits as well.439.gif Certainly smells good.drool.gif


post #3 of 3
Looks good
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