French Lamb Stew
Ingredients:
| 40 lbs. |
Lamb, cut 1" cubes |
| 12 lbs. |
Onions, 1/2" dice |
| 3 Tbsp. |
Marjoram, dried |
| 3 Tbsp. |
Thyme, dried |
| 3 Tbsp. |
Oregano, dried |
| 1 cup |
Garlic, chopped |
| 2 cups |
Tomato Paste |
| 2 cups |
Flour |
| 2 sprigs |
Rosemary, wrapped in cheese cloth |
| 1 Qt. |
Burgundy Cooking Wine |
| 3 Gallons |
Brown Stock |
| 4 bunches |
Celery, peeled and cut into bias chunks |
| 12 ea. |
Carrots, peeled and roll cut |
| 14 lbs. |
New Potatoes quartered |
| 1 bunch |
Chopped Parsley for garnish |
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Salad Oil for sauteeing |
Method:
- Heat tilting fryer to 400° F.
- While fryer is heating, season lamb liberally with salt and pepper.
- When tilt fryer reaches correct temperature, add enough salad oil to coat the botto, of the tilt fryer. Add just enough meat to cover the bottom of the fryer. Let one side of the meat brown before stirring (about 2 minutes).
- Stir the meat around to turn and let other sides brown.
- If there is more meat to brown, remove the meat currently in the fryer and repeat step 3 and 4 until all the meat is browned.
- Add the onions, garlic, herbs and tomato paste. Continue to cook until tomato paste is dark brown (do not let any part of the fryer burn at any point of the cooking process).
- Add burgundy wine and let cook until the liquid has almost totally evaporated.
- Add flour and let cook for a couple of minutes.
- Whisk in the stock, add the sachet and let simmer slowly until the meat is tender (about 1-1/2 hours). Periodically try a piece of the lamb to check for tenderness.
- Add the remaining vegetables (celery, carrots, pearl onions, and potatoes) during the last half hour of cooking.
- Adjust seasoning and consistency.
- Ladle into 2" hotel pans for service, sprnkle with chopped parsley for garnish.
Source: Chef Ronald Ng, CCSF
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