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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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 pork rind and the salt pork and water to cover. Bring to a boil, drain and rinse well. Cut the pork rind into one inch squares. | 7. In a large bowl, mix the pork rind, salt pork pieces, carrots, onions, garlic, cepes, tomatoes and olives. | 8. Put a layer of this pork 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 pork rind mixture and the meat pieces, burying the bouquet garni in the middle and finishing with the pork 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork fatback	1/4	lb	cut	25.2167	0.0	5.61	0.1417
salt	1/2	teaspoon		1060.29	0.0	7.1584	114.1088
garlic clove	2			25.2167	0.0	5.61	0.1417
herbes de provence	1/2	teaspoon		25.2167	0.0	5.61	0.1417
flat leaf parsley	2	tablespoons	chopped	25.2167	0.0	5.61	0.1417
beef shank	4		boneless cut	2322.4320000000002	0.0	394.63199999999995	69.8544
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
red wine	3	cups		-	-	-	-
pig foot	1		cut	25.2167	0.0	5.61	0.1417
salt pork	5	ounces	cut lean	1060.29	0.0	7.1584	114.1088
carrot	2		peeled chopped	104.96	24.5248	2.3808	0.6144
onion	2		chopped	128.0	29.888	3.52	0.32
garlic clove	3		chopped	25.2167	0.0	5.61	0.1417
cepes	1	ounce		25.2167	0.0	5.61	0.1417
tomato	2	cups	peeled seeded diced	82.8	18.36	4.32	0.72
black olive	2/3	cup	pitted	25.2167	0.0	5.61	0.1417
salt				1060.29	0.0	7.1584	114.1088
bouquet garni			large	25.2167	0.0	5.61	0.1417
cognac	1/2	cup		25.2167	0.0	5.61	0.1417
broth	2	cups		23.5	6.016	0.0	0.0
macaroni	1			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.