Ingredients:
- 2 garlic cloves
- 1 pig's foot, cut in two (about 1 lb)
- bouquet garni, large, including a generous strip of orange peel
Directions:
- To prepare the lardons:.
- 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.
- 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.
- For the Daube:.
- 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.
- 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.
- In a large bowl, mix the pork rind, salt pork pieces, carrots, onions, garlic, cepes, tomatoes and olives.
- 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.
- Continue layering the pork rind mixture and the meat pieces, burying the bouquet garni in the middle and finishing with the pork rind mixture.
- 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.
- 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.
- 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.
- Pre-heat the oven to 400°F.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1603.38 Kcal (6713 kJ) | ||
| Calories from fat | 206.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23g | 35% | |
|---|---|---|---|
| Cholesterol | 353.37mg | 118% | |
| Sodium | 811.94mg | 34% | |
| Potassium | 2884.57mg | 61% | |
| Total Carbs | 113.91g | 38% | |
| Sugars | 19.03g | 76% | |
| Dietary Fiber | 13.4g | 54% | |
| Protein | 208.21g | 416% | |
| Vitamin C | 203.4mg | 339% | |
| Vitamin A | 9.3mg | 309% | |
| Iron | 9.9mg | 55% | |
| Calcium | 3782.7mg | 378% | |
| Amount Per 100 g | |||
| Calories | 271.92 Kcal (1138 kJ) | ||
| Calories from fat | 35.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.9g | 35% | |
|---|---|---|---|
| Cholesterol | 59.93mg | 118% | |
| Sodium | 137.7mg | 34% | |
| Potassium | 489.19mg | 61% | |
| Total Carbs | 19.32g | 38% | |
| Sugars | 3.23g | 76% | |
| Dietary Fiber | 2.27g | 54% | |
| Protein | 35.31g | 416% | |
| Vitamin C | 34.5mg | 339% | |
| Vitamin A | 1.6mg | 309% | |
| Iron | 1.7mg | 55% | |
| Calcium | 641.5mg | 378% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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