La Pouteille

Name: La Pouteille (Stew of pig’s trotters with beef)
Yield: Serves 6
Cuisine: French
Ingredients: 700 g (1½ lb) potatoes, peeled and cubed; 1 tablespoon goose or pork fat; 8 shallots or 1 large onion, thinly sliced; 4 pig’s trotters, split down the middle; 700 g (1½ lb) lean stewing beef, cut into 5 cm (2-inch) cubes; salt and pepper to taste; 1 small glass eau-de-vie or brandy; bouquet garni; 1 bottle red wine; 60 g (2 oz) flour

Stew of pig’s trotters with beef

Preparation info

Serves
6

Difficulty
Medium

Appears in

Goose Fat & Garlic

By Jeanne Strang

Published 1991

About

Another way of presenting pig’s trotters in a thoroughly country style comes from the upper valley of the Lot where they add some lean beef to a stew which might otherwise have been just too rich. The flaming of the trotters helps to reduce the fattiness too.

Ingredients

4 pig’s trotters, split down the middle
1 tablespoon goose or pork fat
8

Europe
France
Mediterranean

Method

Ask your butcher to split the trotters for you. Clean and dry them. Melt the fat in a heavy frying pan and gently brown the trotters all over without letting the fat get too hot. Meanwhile warm a flameproof casserole and preheat your oven to 150°C, 300°F, Gas Mark 2.

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