PROVENCAL LAMB DAUBE
Steps:
- 1. Preheat oven to 380°F and place a rack in the center. 2. Season lamb on all sides with salt and espelette pepper. 3. Place half of the lamb and half of the bacon on the bottom of a 5 1/2-quart Dutch oven; top with half of the vegetables and orange slices. Repeat, creating two layers. 4. Add wine and stock followed by sachet and bouquet garni, being sure to submerge them. 5. Cover and place on a baking sheet. Bake for 30 minutes. Reduce temperature to 280°F and bake for another 2 1/2 hours. 6. Remove from the oven to rest at least 30 minutes before serving.
DAUBE A LA PROVENCALE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 10h35m
Yield 4 servings
Number Of Ingredients 20
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.
EASY PROVENCAL LAMB
Steps:
- Preheat the oven to 450 degrees F.
- Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine the mustard, 1 tablespoon of the garlic, the rosemary, balsamic vinegar, 1 tablespoon salt, and 1/2 teaspoon pepper in a mini food processor and pulse until the garlic and rosemary are minced. Spread the mixture on the lamb.
- Place the tomatoes, olive oil, 1/4 cup of the honey, the onion, the remaining 2 tablespoons garlic, 2 tablespoons salt, and 2 teaspoons pepper in a bowl and toss well. Pour the tomato mixture around the lamb and tuck in the thyme and rosemary sprigs. Drizzle the lamb with the remaining 1/4 cup of honey.
- Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Discard the herb stems and return the tomatoes to the oven to keep warm. Slice the lamb, arrange on a platter, sprinkle with salt and pepper, and serve with the tomatoes and pan juices spooned on top. Garnish with a branch of rosemary.
LAMB EN DAUBE
Provided by James Beard
Yield Serves 6
Number Of Ingredients 11
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 PROVENCALE
"The best cut of meat for this dish is the neck, bone still in. But if you can't for some reason find neck, or prefer boneless meat, then use shoulder," says chef Anthony Bourdain. This is an exclusive recipe from him.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 18
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.
DAUBE DE BOEUF PROVENCAL
In this classic French stew, beef is slow-simmered to tenderness. A red wine with herbal notes balances orange zest and thyme; egg noodles soak up the flavorful sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 16
Steps:
- Make a bouquet garni: Put thyme, bay leaf, cloves, peppercorns, and zest on a piece of cheesecloth; tie into a bundle. Combine onion, garlic, celery, carrots, bouquet garni, and wine in a large non-reactive bowl. Add beef, and toss to coat. Cover, and marinate in the refrigerator 12 to 24 hours, stirring occasionally.
- Preheat oven to 300 degrees. Remove beef from wine mixture; pat dry with paper towels. Set aside. Transfer wine mixture to a heavy pot; bring to a boil. Reduce heat; simmer 5 minutes. Set aside.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook half of the beef, turning, until deeply browned, about 2 minutes per side. Transfer to a plate. Repeat with remaining oil and beef.
- Stir tomato paste into stock; add to the skillet, scraping up browned bits with a wooden spoon. Add to wine mixture. Stir in olives and beef. Season with salt. Bring to a simmer over medium-high heat.
- Cover daube; transfer to oven. Cook 2 hours. Reduce oven temperature to 275 degrees if daube starts to boil. After 2 hours, stir in orange juice. Cook until beef is very tender, about 30 minutes more.
BEEF DAUBE PROVENCAL
This dish is perfect on cold winter days, especially after we have been out cutting wood or white-tail hunting. If you are lucky enough to have venison, try it here for melt-in-your-mouth goodness. -Brenda Ryan, Marshall, Missouri
Provided by Taste of Home
Categories Dinner
Time 5h30m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large skillet, heat oil over medium-high heat. Sprinkle meat with 1/2 teaspoon salt and 1/4 teaspoon pepper; brown meat in batches. Transfer beef to 4-qt. slow cooker. , Add carrot, onions, garlic and remaining salt and pepper to skillet; cook and stir until golden brown, 4-6 minutes. Add tomato paste; cook and stir until fragrant, about 1 minute. Add wine, stirring to loosen browned bits from pan; bring to a boil. , Transfer meat mixture, tomatoes, broth and seasonings to slow cooker. Cook, covered, on low 5-7 hours or until tender. Discard bay leaf. Serve with hot cooked pasta or mashed potatoes. If desired, sprinkle with fresh thyme.
Nutrition Facts : Calories 237 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 651mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
More about "provencal lamb daube recipes"
PROVENCAL LAMB STEW DAUBE WITH WHITE WINE - PERFECTLY …
From perfectlyprovence.co
Cuisine French, ProvencalCategory Main DishServings 8Total Time 2 hrs 20 mins
PROVENçAL LAMB DAUBE - LOVE-THE SECRET INGREDIENT
From lovethesecretingredient.net
Estimated Reading Time 4 mins
DAUBE PROVENçALE: SLOW-COOKED COMFORT FROM SOUTHERN FRANCE
From theepochtimes.com
PROVENCAL LAMB CHOPS - THERESCIPES.INFO
From therecipes.info
BEEF DAUBE PROVENçAL RECIPE | COOKING LIGHT
From cookinglight.com
LAMB DAUBE | WILLIAMS SONOMA
From williams-sonoma.com
PROVENCAL LAMB DAUBE INSPIRED BY GUI GEDDA - PERFECTLY ...
From perfectlyprovence.co
DAUBE, THE CLASSIC PROVENçAL STEW, IS OLD-SCHOOL COMFORT ...
From latimes.com
DAUBE DE BOEUF PROVENCALE (PROVENCAL BEEF DAUBE WITH RED ...
From latimes.com
DANIEL'S DISH: PROVENCAL LAMB DAUBE - ELLE DECOR
From elledecor.com
FRENCH DAUBE DE BOEUF PROVENCAL RECIPE - THE SPRUCE EATS
From thespruceeats.com
PROVENçAL LAMB DAUBE RECIPE - UPTODATEI.COM
From uptodatei.com
DAUBE - TRADITIONAL FRENCH BEEF STEW RECIPE | 196 FLAVORS
From 196flavors.com
DAUBE DE BOEUF PROVENCALE - EASY MEALS WITH VIDEO RECIPES ...
From recipe30.com
PROVENçAL LAMB DAUBE | CITYMEALS ON WHEELS
From citymeals.org
LAMB STEW PROVENCALE | VALERIESFRENCHKITCHEN.COM
From valeriesfrenchkitchen.com
DAUBE PROVENçALE (PROVENçALE STEW) | J. LOHR
From jlohr.com
WHITE WINE LAMB DAUBE RECIPE FROM VAUCLUSE AREA
From remember-provence.com
PROVENçAL LAMB DAUBE | TASTY KITCHEN: A HAPPY RECIPE ...
From tastykitchen.com
DAUBE PROVENCAL RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
PROVENçAL LAMB DAUBE WITH OLIVES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BOEUF EN DAUBE PROVENçALE RECIPE - BBC FOOD
From bbc.co.uk
TRADITIONAL DAUBE PROVENçALE - RECIPES - DONALD RUSSELL
From donaldrussell.com
LAMB DAUBE | WILLIAMS SONOMA
PROVENçAL LAMB DAUBE RECIPE | LAMB STEW RECIPES, LAMB ...
From pinterest.ca
PROVENCAL DAUBE – NORTHRICHLANDHILLSDENTISTRY
From northrichlandhillsdentistry.com
PROVENçAL LAMB DAUBE RECIPE BY CHEF DANIEL BOULUD - YOUTUBE
From youtube.com
EASY PROVENCAL LAMB - THERESCIPES.INFO
From therecipes.info
PROVENÇAL LAMB DAUBE RECIPE - ELLE DECOR
From elledecor.com
PROVENCAL BEEF DAUBE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
PROVENçAL DAUBE – RIEGL PALATE
From rieglpalate.com
DAUBE PROVENçALE : OOH LA LOIRE
From oohlaloire.com
LUBERON LAMB DAUBE – LA BOîTE
From laboiteny.com
PROVENçAL LAMB DAUBE RECIPE | LAMB STEW RECIPES, LAMB ...
BEEF DAUBE PROVENçAL RECIPE | MYRECIPES
From myrecipes.com
HOW TO COOK A PROVENCALE BEEF STEW — SIMPLE FRENCH COOKING
From simplefrenchcooking.com
LA DAUBE PROVENçALE MADE SIMPLE - LE CHEF'S WIFE
From lechefswife.com
PROVENçAL BEEF DAUBE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
PROVENçAL RED WINE DAUBE RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love