Recipe: Pouteille

Name: Pouteille
Prep time: 45 min
Cook time: 180 min
Total time: 225 min
Yield: 8 portions
Ingredients: 1,5 kg de paleron de boeuf de belle origine taillé en morceaux de 50 gou moitié-moitié avec de la tende4 pieds de porc coupés en deux, justes blanchis (une ébullition puis rafraîchis à l'eau froide)200 g de lardonss fumés sautés1 kg de pommes de terre (bintje) épluchées et coupées en gros carrés80 g de farine2 gros oignons (Cévennes)2 carottes de jardin3 échalotes épluchées et coupées en grosse mirepoix (gros dés)une noix de saindoux ou de lard grasune pincée de fleur de thym2 feuilles de laurier3 gousses d'ail épluchées dégermées et écrasées5 baies de genièvre1 zeste de citron haché1 rasade de marc2,5 l de vin rouge de côtes d'Auvergne (ou de côtes du Rhône ,Rasteau ou Cahors par exemple)sel et poivre du moulin

By chef patrick ★ ★ ★ ★ ★ 5/5 (4 reviews) Other dishes

Prep 45 min

Cook 180 min

Total 3h45

Servings 8 serv.

This specialty from the Lozère department, imbued with rusticity that I love very much, comes to us from the most distant times and has delighted countless families gathered around the table

Recette Pouteille - Chef Patrick Asfaux — Photo: © philipimage

Ingredients for 8 servings

1.5 kg of beef chuck of fine quality cut into 50 g pieces
or half and half with tender meat
4 pork feet cut in half, just blanched (one boil then refreshed in cold water)
200 g of smoked lardons sautéed
1 kg of potatoes (bintje) peeled and cut into large cubes
80 g of flour
2 large onions (Cévennes)
2 garden carrots
3 shallots peeled and cut into large mirepoix (large dice)
a knob of lard or fat bacon
a pinch of thyme flowers
2 bay leaves
3 garlic cloves peeled, de-germed and crushed
5 juniper berries
1 diced lemon zest
1 splash of marc
2.5 liters of red wine from Côtes d'Auvergne (or Côtes du Rhône, Rasteau or Cahors for example)
salt and ground pepper

Step-by-step directions

1- In a large skillet heat 30 g of lard then brown the meat cubes to brown each side then add the marc for a few seconds and flame it all (warning, this is a dangerous operation, keep away all flammable products, children and have a large cloth ready to smother the flames in case of problem). With a skimmer and drain them on a separate plate.

2- In the same skillet in the remaining fat sweat the diced onions, carrots, shallots and garlic. Salt, pepper and leave covered gently for 10 minutes then transfer to a large cast iron cocotte (like Le Creuset style) or earthenware then add the roasted beef cubes.

3- Heat well then add the flour wrapping the pieces well with a wooden spatula (singer).

4- Preheat the oven to 170° (gas mark 6) or to 80° if you want the cooking to be at low temperature.

5- Moisten with the red wine bring to a boil salt, pepper, then add the pork feet, thyme, bay leaf, juniper berries, and diced lemon zest and cover your cocotte. cooking

Vin rouge Pieds de porc Plats en sauce Plat traditionnel Paleron de boeuf