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April 28, 2020

Daube d’Avignon à la Paul Chaudière

Daube d’Avignon à la Paul Chaudière

By Paul Chaudière
6 servings / 30 minutes preparation time & 4 hours cooking time

INGREDIENTS

•  4.5 pounds of lamb shoulder or leg cut into large pieces 
• 5 slices of bacon, cut into large pieces 
• 4 large white onions, chopped 
• 4 carrots, chopped 
• 12 ounces unpitted, green olives 
• 1 bunch flat-leaf parsley, destemmed 
• 1 bouquet garni made from: Bay leaves, rosemary, thyme, sage & savory 
• 2 large garlic cloves 
• 10 juniper berries 
• 20 black peppercorns 
• Sel de Camargue or large flake sea salt 
• Extra virgin olive oil 
• 3 bottles of Château Pesquié Les Terrasses Rouge 

DIRECTIONS

1. In a large bowl add the salt, peppercorns, juniper berries, garlic, lamb, and bacon. Coat with olive oil and mix well. Add at least two bottles of wine, onions, carrots, olives, parsley, and bouquet garni. You may have to add part of the third bottle to cover all the ingredients. Cover and refrigerate overnight.
2. Strain the meat, vegetables, and herbs from the marinade and reserve the liquid. Separate the lamb and bacon from the vegetables. In a large Dutch oven over medium heat brown the bacon, once it is rendered turn off the heat. In a separate frying pan over medium-high heat, add some olive oil and begin to brown the lamb in batches so it doesn’t steam. As the meat browns add it to the rendered bacon in the Dutch oven. Keep cooking the lamb in small batches, adding more olive oil as needed. Make sure not to scorch the bottom of the pan.
3. Once the meat is browned, deglaze the frying pan with 1/2 a cup of the marinade and pour that into the Dutch oven. Bring the Dutch oven to medium-high heat and add the vegetables, herbs, and enough of the marinade to cover. Bring to a boil, then cover and reduce the heat to simmer for at least 3 hours. Reserve any remaining marinade to add to the simmering daube if needed.
4. Serve with lightly par-boiled, then olive oil-fried, potatoes topped with fresh herbs, and of course plenty of Château Pesquié Les Terrasses Rouge to pair with these classically Southern French dishes.