Recipe: Calf's Feet in Poivronade

Name: Pieds de veau en Poivronade
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 4 portions
Ingredients: Pour le bouillon2carottes 1 oignon coupé en 2 3 feuilles de laurier 1 branche de thymun peu de gingembre frais persil simple sel de mer et un peu de grains de poivre noir écrasé.1 poivron rouge et 1 jaunes confits et taillés en lanières3 petits oignons nouveaux émincés2 belles tomates du jardin (si possible)mondées et taillées en cubes2 gousses d'ail dégermées et hachéesune vingtaine d'olives noires coupées en 2graines de soja ou des févetteshuile d'olivessel fin et poudre de piment d'Espelette.

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Meat

Prep 30 min

Cook 180 min

Total 3h30

Servings 4 serv.

2 calf's feet sold cut in half, partially deboned (the long bones) and blanched

Ingredients for 4 servings

For the broth
2 carrots 1 onion cut in half 3 bay leaves 1 sprig of thyme
a little fresh ginger flat parsley sea salt and a few crushed black peppercorns.
1 red bell pepper and 1 yellow preserved and cut into strips
3 small spring onions sliced
2 beautiful garden tomatoes (if possible) peeled and cut into cubes
2 cloves of garlic, degerminated and chopped
about twenty black olives cut in half
soy beans or broad beans
olive oil
fine salt and Espelette pepper powder.

Step-by-step directions

1- In a large tall saucepan pour 6 liters of water, the garnish for your broth your calf's feet season with coarse salt and 1 teaspoon of crushed black pepper.

2- Cook very gently at low simmer, covered for 3 hours, skimming occasionally.

3- Drain your feet* and shell them while still hot, cut the meat into small cubes of 1 to 2 cm and reserve flat on your work surface.

4- In a large skillet pour 3 beautiful tablespoons of olive oil then when it is hot pour your diced calf's feet, season with fine salt and Espelette powder brown slightly while stirring constantly (it tends to stick) then add your onions and your diced tomatoes cook for 3 minutes then pour the strips of preserved peppers and your chopped garlic.

5- On 4 very hot plates mold your pan mixture in a mold in the center, arrange around your 1/2 olives and your soy beans or broad beans just blanched.
*Be sure to taste this excellent broth: either strained with some pasta or in a gourmet risotto and even cold when it has naturally gelled.

Pieds de veau Poivronade