Daube-French Stew (pr0n)

buccaneer · 11-01-2012, 09:31 PM

I spotted some brisket bones (our Aussie cut of brisket) for sale really cheap.
I had just bought a block of decent beef and so I got some pork herbed sausage, some lamb ribs and some pork belly.
Fired up the BSKeg and smoked the brisket and the lamb and sausage and along with that I wrapped some garlic heads in foil and with some EVOO , while in the kitchen I coloured the pork belly and prepped onions, carrots leeks and celery .
Always layer toe pork belly on the base

I reduced two bottles of strong red wine in a pot, added bouquet garni and extra bay leaves.
When the bones were sufficiently rendered I built the pot up.
I browned seasoned flour covered cubes of beef in the wok and added those and added the veg, roasted garlic, wine, and finally the sausages along with the smokey bones of lamb and beef.
Covered and cooked for 4 hours in the BSKeg.
Rested overnight, and let the fats congeal while the flavours mingled.
I was pretty happy with this in the morning

After removing all the herbs and skimming the fat away, i was left with a deep rich dish that I love big time.
The mellow roasted garlic was genius, if I do say so myself!

Made some mashed potato and even did as I was told (for once)and reduced the butter volume!
Sprinkled with parsley and chives!
Creamy mash and Daube de Boeuf!

cowgirl · 11-01-2012, 09:38 PM

Bucc that looks delicious!!

buccaneer · 11-01-2012, 09:48 PM

Quote:

Originally Posted by cowgirl

Bucc that looks delicious!!

See, it doesn't matter if nobody else likes it and this thread sinks into oblivion now coz it was all worth it!

chicagokp · 11-01-2012, 09:49 PM

Wow. Looks great. I'd hit that for sure!

buccaneer · 11-01-2012, 10:41 PM

You guys know what you are looking at!!
It isn't a photogenic dish at all, it's just the soft unctious food that rings our bells.
I did notice that there is barely a veg in my plating effort, needs a lot of work

fingerlickin' · 11-01-2012, 10:43 PM

If I had wings I'd fly right over for a bowl of that brother! :thumbup:

Fo Sizzle My Nizzle · 11-01-2012, 11:09 PM

I'm a huge fan of mashed taters but I would be fine with a bowl of this by itself. Nice work!

ImageUploadedByTapatalk1351829330.223371.jpg

Phrasty · 11-01-2012, 11:56 PM

Do I really need to say anything.......?

Cheers

NorthwestBBQ · 11-02-2012, 02:43 AM

Looks delish!

Phubar · 11-02-2012, 03:13 AM

Gimme sum' Bucc!

Skidder · 11-02-2012, 03:34 AM

I'd eat that all day long. WOW that does look fantastic!! Nice work

phil c · 11-02-2012, 06:03 AM

That looks wonderful! Some crusty bread and a big glass of Zin, I gotta quit droolin on my keyboard!

deepsouth · 11-02-2012, 07:07 AM

banGin bucc

bluetang · 11-02-2012, 07:18 AM

Like I wuz sayin there brudder, your stuff runs with the big dogs!

buccaneer · 11-02-2012, 07:59 AM

^^^ you lie so sweet maing!

11-01-2012, 09:31 PM	#1
buccaneer Babbling Farker Join Date: 10-23-10 Location: Sunset City Western Australia Downloads: 0 Uploads: 0	Daube-French Stew (pr0n) I spotted some brisket bones (our Aussie cut of brisket) for sale really cheap. I had just bought a block of decent beef and so I got some pork herbed sausage, some lamb ribs and some pork belly. Fired up the BSKeg and smoked the brisket and the lamb and sausage and along with that I wrapped some garlic heads in foil and with some EVOO , while in the kitchen I coloured the pork belly and prepped onions, carrots leeks and celery . Always layer toe pork belly on the base I reduced two bottles of strong red wine in a pot, added bouquet garni and extra bay leaves. When the bones were sufficiently rendered I built the pot up. I browned seasoned flour covered cubes of beef in the wok and added those and added the veg, roasted garlic, wine, and finally the sausages along with the smokey bones of lamb and beef. Covered and cooked for 4 hours in the BSKeg. Rested overnight, and let the fats congeal while the flavours mingled. I was pretty happy with this in the morning After removing all the herbs and skimming the fat away, i was left with a deep rich dish that I love big time. The mellow roasted garlic was genius, if I do say so myself! Made some mashed potato and even did as I was told (for once)and reduced the butter volume! Sprinkled with parsley and chives! Creamy mash and Daube de Boeuf! __________________ The only current member banned for life! Why is there a sign on vending machines at Buddhist Temples saying "Change Is Inevitable?"

11-01-2012, 09:38 PM	#2
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	Bucc that looks delicious!! __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

11-01-2012, 09:49 PM	#4
chicagokp is One Chatty Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL Downloads: 0 Uploads: 0	Wow. Looks great. I'd hit that for sure! __________________ UDS - Midi Me - Weber Performer - 22.5 Weber OTG - Weber Genesis - GOSM White Lightning Thermopen

11-01-2012, 10:41 PM	#5
buccaneer Babbling Farker Join Date: 10-23-10 Location: Sunset City Western Australia Downloads: 0 Uploads: 0	You guys know what you are looking at!! It isn't a photogenic dish at all, it's just the soft unctious food that rings our bells. I did notice that there is barely a veg in my plating effort, needs a lot of work __________________ The only current member banned for life! Why is there a sign on vending machines at Buddhist Temples saying "Change Is Inevitable?"

11-01-2012, 10:43 PM	#6
fingerlickin' Babbling Farker Join Date: 07-08-10 Location: Boyertown, PA Downloads: 0 Uploads: 0	If I had wings I'd fly right over for a bowl of that brother! :thumbup: __________________ Jason "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD???

11-01-2012, 11:09 PM	#7
Fo Sizzle My Nizzle is one Smokin' Farker Join Date: 07-09-12 Location: Colorado Springs, CO Downloads: 0 Uploads: 0	I'm a huge fan of mashed taters but I would be fine with a bowl of this by itself. Nice work! ImageUploadedByTapatalk1351829330.223371.jpg __________________ WSM 22 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Redhead Weber SS Performer ~ Redhead Weber 22 OTS ~ Redhead Weber 22 OTS ~ Redhead Weber 22 OTPlus When all else fails just ask yourself, WWGALD???

11-01-2012, 11:56 PM	#8
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica Downloads: 1 Uploads: 0	Do I really need to say anything.......? Cheers __________________ 1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599

11-02-2012, 02:43 AM	#9
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Lynnwood, WA Downloads: 0 Uploads: 0	Looks delish! __________________ Michael KCBS/PNWBA Member, Cook, CBJ & Photographer Custom Engraved Wine Barrel Lids

11-02-2012, 03:13 AM	#10
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Gimme sum' Bucc! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow

11-02-2012, 03:34 AM	#11
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma. Downloads: 0 Uploads: 0	I'd eat that all day long. WOW that does look fantastic!! Nice work

11-02-2012, 06:03 AM	#12
phil c Full Fledged Farker Join Date: 12-31-11 Location: Center Point, Iowa Downloads: 0 Uploads: 0	That looks wonderful! Some crusty bread and a big glass of Zin, I gotta quit droolin on my keyboard!

11-02-2012, 07:07 AM	#13
deepsouth Quintessential Chatty Farker Join Date: 04-21-10 Location: Biloxi, MS Downloads: 0 Uploads: 0	banGin bucc __________________ Large BGE, Small BGE, Mini BGE, Weber 22.5 OTG, yellow thermapen

11-02-2012, 07:18 AM	#14
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	Like I wuz sayin there brudder, your stuff runs with the big dogs! __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill Thanks landarc for the avatar!

11-02-2012, 07:59 AM	#15
buccaneer Babbling Farker Join Date: 10-23-10 Location: Sunset City Western Australia Downloads: 0 Uploads: 0	^^^ you lie so sweet maing! __________________ The only current member banned for life! Why is there a sign on vending machines at Buddhist Temples saying "Change Is Inevitable?"