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Recipes
"Begin a day in advance.
The day before, cut the meat into large cubes.
Prepare the vegetables for the marinade: Trim and chop the celery.
Peel and chop the onion, carrots, and shallots.
Peel the garlic.
Place the meat in a large bowl with the chopped vegetables and whole garlic cloves.
Add the parsley, savory, bay leaves, orange zest, wine, cognac, and oil.
Let marinate, refrigerated, for 12 hours.
The next day, blanch the calf's foot and the pork rind in a large saucepan of salted boiling water for 5 minutes.
Drain and rinse under cold water.
Dice the calf's foot.
Chop the slab bacon and fatback into 1 by 1/4-inch pieces, removing any rind.
Chop the parsley finely and roll the fatback in it.
Prepare the vegetables: Peel and finely chop the carrots and onions.
Peel and crush the garlic.
Chop the celery heart.
Peel, seed and quarter the tomatoes.
Remove the meat from the marinade with a slotted spoon and drain it on paper towels.
Strain the marinade through a fine sieve.
Preheat the oven to 250° F.
Heat the oil in a large skillet and sauté the meat over high heat until lightly browned.
Season with salt and pepper.
Place the pork rind in the bottom of a large Dutch oven or earthenware casserole.
Spread about 1/3 of the meat over the rind.
Add about 1/3 of the chopped vegetables, and sprinkle with some of the bacon, fatback, and diced calf's foot.
Continue to layer the ingredients in this manner until all are used.
Add the bouquet garni, orange zest, peppercorns (tied in a square of cheesecloth) and the allspice.
Add the strained marinade.
Prepare a moist dough of flour and water, form it into a long cord and place it around the rim of the pan.
Moisten the edge of the pan, cover with warm water and press it down firmly on the dough to form a seal.
Place in the preheated oven and bake for 5 hours.
Remove from the oven, break the flour crust and remove the cover.
Turn the oven off, and return the daube to the oven to rest, uncovered, in the residual heat for 30 minutes longer.
Serve with fresh pasta."
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