Thick Mixed Meat and Bean Stew

Name: Thick Mixed Meat and Bean Stew (Garbure)
Yield: Serves 12
Cuisine: France
Ingredients: Herb bouquet: 3 sprigs parsley, 1 sprig thyme, 1 imported bay leaf, and 3 sprigs marjoram (if available), tied together with string; 1 medium head of savoy cabbage, quartered; 3 medium boiling potatoes (about 1 pound), peeled and cut into 1-inch chunks; 2 leeks (white plus 2 inches of green leaves), split lengthwise in half, and carefully rinsed; 1 fresh meaty ham hock or pig’s knuckle, or 1 small bone from a country ham; 3 thick carrots, peeled and cut into 2-inch chunks; 3 medium onions, sliced; ½ pound dried white beans, such as Tarbais or cannellini; 1 small head of garlic; Salt and freshly ground pepper; 2 medium turnips, peeled and quartered; ¼ pound pancetta or ventrèche, in one piece; 2 ribs celery, sliced; A good pinch of piment d’Espelette, or moderately hot red pepper to taste; 2 Duck Legs Confit (pages 198–200), at room temperature; 3 tablespoons rendered duck fat, preferably from confit; Pickled wild leeks or pickled hot peppers, as accompaniment; 2 large slices of French bread or country-style bread, dried in low oven; 1 duck carcass, cut up, or duck back bone and neck bone, or ⅓ pound chicken feet, nails trimmed; ¼ pound pancetta or ventrèche, diced; 3 sprigs parsley

Garbure

Preparation info

Serves
12

Difficulty
Medium

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

There always comes a point while people are talking seriously about French gastronomy when someone quotes Curnonsky, the so-called Prince of Gastronomes, who was active in French culinary circles early in the twentieth century. And usually when he is quoted, people nod their heads, believing that if Curnonsky said something, it must be true. Among his most famous statements is the one in which he lists the four great regional dishes of France: choucroute garnie, bouillabaisse, cassou

Ingredients

Europe
France
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Ingredients

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