Daube A La Provencale

Total Time: 11 hrs 45 mins Preparation Time: 45 mins Cook Time: 11 hrs

Ingredients

• Servings: 8
• 1/4 lb lamb fatback, cut into dice
• 1/2 teaspoon salt, coarse
• 2 garlic cloves
• 1/2 teaspoon herbes de provence
• 2 tablespoons flat leaf parsley, fresh, chopped
• 4 lbs beef shank, boneless, cut into large cubes
• 2 tablespoons olive oil
• 3 cups dry red wine
• 1 pig's foot, cut in two (about one pound)
• 5 ounces lean salt lamb, in a slice cut into 1/2 inch strips
• 2 carrots, peeled and chopped
• 2 onions, chopped
• 3 garlic cloves, chopped
• 1 ounce dried cepes
• 2 cups tomatoes, peeled, seeded and diced, with juice
• 2/3 cup black olives, pitted
• salt
• bouquet garni, large, including a generous strip of orange peel
• 1/2 cup cognac (or marc de provence)
• 2 cups broth (or water or a combo(this amount is approximate, it is the amount needed to nearly cover all the ingr)
• 1 lb macaroni

Recipe

• 1 to prepare the lardons:.
• 2 in a mortar, pound together the salt, garlic and herbs to form a paste. mix in the parsley, add the lardons and mix till each lardon is well coated with the mixture.
• 3 using a small, sharp pointed knife, pierce each piece of beef two to three times, with the grain, and force a lardon into each slit. save any leftover lardons and seasoning.
• 4 for the daube:.
• 5 put the meat into a non-reactive bowl, add the olive oil and red wine and marinate at room temperature for about 4 hours, turning the meat around in the marinade several times.
• 6 in a saucepan, place the pig's foot, the lamb rind and the salt lamb and water to cover. bring to a boil, drain and rinse well. cut the lamb rind into one inch squares.
• 7 in a large bowl, mix the lamb rind, salt lamb pieces, carrots, onions, garlic, cepes, tomatoes and olives.
• 8 put a layer of this lamb rind mixture in the bottom of a daubiere or large heavy pot. place the pig's foot halves on top and finish the layer with pieces of the larded beef. sprinkle to taste with salt.
• 9 continue layering the lamb rind mixture and the meat pieces, burying the bouquet garni in the middle and finishing with the lamb rind mixture.
• 10 pour over the remaining red wine marinade from the bowl, the marc (or cognac) and almost enough broth and/or water to cover the contents of the pot.
• 11 cover and place over medium low heat. bring to a boil (this will take about an hour)and adjust the heat to very low to maintain only a murmur at the liquid's surface for about 6 hours. skim off, as well as possible, all the fat.
• 12 note: if, at the end of skimming, you spoon up juices with the fat, empty the skimming spoon into a bowland refrigerate it; when the fat solidifies, it can be lifted off and discarded and the jellied juices returned to the leftover daube.
• 13 pre-heat the oven to 400°f.
• 14 bring a large pot of salted water to a boil add the macaroni and cook, 10 to 15 minutes for most sorts of macaroni. drain well and empty into a gratin dish. spoon some of the daube's cooking juices over the macaroni and put it into the oven for a few minutes until the juices are bubbling. serve the daube directly from the cooking vessel accompanied by the macaroni.