Daube de mouton de Barèges

Name: Daube de mouton de Barèges
Total time: 210 min
Yield: Serves 6
Cuisine: Bigorre
Ingredients: 1.2 kg (2⅔ lb) mutton shoulder; 750 ml (3 cups) full-bodied red wine; 3 carrots; 2 onions; 4 garlic cloves; 200 g (7 oz) smoked bacon; 3 tbsp olive oil; 1 bouquet garni; 1 tsp fleur de sel; 1 tsp freshly ground pepper

Barèges mutton daube

⏱ 210 minServes 6Medium520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

1.2 kg (2.6 lb)mutton shoulder
750 ml (3 cups)full-bodied red wine
3carrots
2onions
4 clovesgarlic
200 g (7 oz)smoked bacon
3 tbspolive oil
1bouquet garni
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper

1.2 kg (2.6 lb) mutton shoulder
750 ml (3 cups) full-bodied red wine
3 carrots
2 onions
4 cloves garlic
200 g (7 oz) smoked bacon
3 tbsp olive oil
1 bouquet garni
1 tsp fleur de sel (flaky sea salt)
1 tsp freshly ground pepper

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 cast-iron Dutch oven (30 cm / 12 in)

1 kitchen knife (20 cm / 8 in)

1 wooden spoon

03 — Method

The day before, cut the mutton shoulder into large cubes and marinate overnight with the red wine, sliced carrots, onions and bouquet garni.
The next day, drain the meat, reserving the marinade, pat dry and brown in the Dutch oven in the hot olive oil.
Add the smoked bacon, cut into lardons, and the chopped garlic and cook 5 min until golden.
Pour in the strained marinade with its vegetables, season with salt and pepper and slowly bring to a simmer, scraping up the browned bits.
Cover and simmer over very low heat 3 hours, stirring now and then, until the meat falls apart with a fork.
Remove the bouquet garni, adjust the seasoning and serve hot with steamed potatoes or fresh pasta.