Pyrenean Lamb and Bean Stew - Ragout d'Agneau aux Haricots Tarbais, from GAVARNIE
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- čas přidán 12. 06. 2019
- Traditional lamb and local white been stew from the village of Gavarnie in the French Pyrenees. Cooked "on location" under the towering Cirque de Gavarnie.
This "Ragout d'Agneau" (lamb stew) uses the highly prized local Tarbais bean, the same bean used in the famous Cassoulet.
The use of duck fat in the stew is optional, but will gain you extra points for authenticity! Don't forget to wash it down with the local wines of Madiran and Jurançon.
I hope you are inspired to try this classic dish from the Pyrenees, cooked, as always, just like the locals!
BON APPETIT DE GAVARNIE!
I hope you are inspired to try this classic dish from Alicante, cooked, as always, just like the locals!
INGREDIENTS (for 2 people)
3 cloves (spice)
1 bouquet garni (thyme and bay)
1 litre water
salt and pepper
duck fat or olive oil
a 1cm strip of salt-cured pork belly
1/2 a tablespoon flour
a large oignon
300g tarbais beans (or any dried white bean)
2 plump tomates
2 carottes
6 to 8 cloves of garlic
500 g slices of neck or another stewing part of lamb.
a couple of sprigs of parsley
PROCEDURE
The day before, soak the beans in twice their volume of water and leave overnight. Drain. Boil them in fresh water, with half an onion and the cloves, for an hour
Brown the lamb pieces in the oil or fat. Remove.
Add the sliced onions and diced carrots, season and sweat gently.
When soft add the diced pork and continue to sweat.
Add the chopped garlic (5 cloves) and cook a few minutes longer.
Skin and finely chop the tomatoes (or simply grate them, discarding the skin.) Add to the pot and allow to reduce and thicken.
Return the lamb, stir around for a minute, then add the water and the bouquet of herbs.
Simmer for an hour then add the drained beans.
Make a smooth paste with the flour and a little water. Mix this in.
Cook for another 90 minutes. With just a minute to go, chop up the parsley and the remaining cloves of garlic and stir in.
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Hands down the best cooking show on CZcams.
Thanks Don! Very encouraging.
@@Petespans I really mean it. CZcams has a million chefs in stainless steel kitchens but how many ride to the ancient villages, acquire the local ingredients, and prepare the traditional specialty on a camp stove? None other I know.
There's a Keith Floyd vibe to your videos which I like.
Oh man, as a biker and cook, this is my favorite cooking channel. What a great life and cooking style; rustic, scenic, traditional.
Very nice explanation Pete..Good to see different something ..Best regards from Canada ! 👏🍁🍷🍹🌿💕🍁✌
this is the most underrated CZcams channel!
I will be making this one, too!
Also, I have found a source of the Tarbais bean seed, and I will be sowing them in my garden.
Thanks, Pete!
I have been revisiting some of your older videos and I had forgotten how much I liked this one. Kudos to you for making the climb on your bike loaded down with your gear! I know how that feels as I used to ride a lot myself a while back, however I only ever carried a Moka pot and a small camping cooker (because momma needs her java in the morning). It was nice to have you speaking directly to the camera as well. You have a good presence and should consider doing it more often…it’s a nice touch. 🙂
What an incredible view.
Stunning location. Great recipe!
Loved the video, including the magnificent scenery. I wish all of your videos were a full 7 minutes plus.
Wow. Lovely comment :) Thanks Thomas. Most of the newer stuff is about that long
❤
Hello Pete, we were pleased to have meet you at Compostelle hotel, inside the Gavarnie place ! Very nice receipt : I'm waiting cold seasons to test it ;)
Sincerely François, Audrey et cie
Salut François. I'm glad you found me on CZcams!
It was lovely to meet you at Gavarnie and I look forward to making local Toulouse specialities later in the year:)
Rancho Gordo in northern California has a pretty good substitute for Tarbais beans called "Cassoulet" that we're really happy using for Pete's regional dishes.
That's handy :)
Pete's Pans is now partnering Rancho Gordo!
@@Petespans Now THAT'S interesting. I expect that association will increase subscriptions AND I would like to see them have you present recipes using their products! This makes me very happy to hear.
Wow.Sensational location and wonderful looking Stew!I really like how you're doing more to camera stuff too.It's only a matter of time until this channel blows up.I subscribe pretty much exclusively to cooking and food related tubes and yours is absolutely one of my favourites.Keep up the excellent work mate. Can't wait for the next Pete's Pans notification.
Very encouraging comments! Yes, I'm not to fond of pointing the camera at myself, so glad you approve!!
Going to try this with "our" local beans, les Coco de Paimpol, AOC. Great vid, great recipe, thank you!
Looks great. I love duck fat
I was so excited to see a new video from you. Yours are one of the best videos on CZcams. I love your description and videos of the countries you visit and your food is exceptional.
Thanks for your kind comments Natalia! Very happy that you follow me :)
WOW! I love it ... That's a beautiful place. I see you eat really good! ;) Take care. ;)
And another food adventure for my viewing pleasure.❤ Many thanks.
Awesome video. How is the parsley/garlic mixture you put in at the end spelled?
Wow, I'd need an electric bike for that climb, luckily my local butcher sells neck of lamb very reasonably so I will give this a try.
Hope you enjoy it!
❤
Am cooking this tonight Pete in Dubai for our "lockdown supper". i am interested to know which gas cooker are you using, does it come with that very efficient looing wind guard or is that a Pete addition?
cheers and do keep cooking.
Hey Stephen. No they didn't come together.
Here's the stove
www.amazon.es/gp/product/B071YDB6KB/ref=ppx_yo_dt_b_asin_title_o05_s00?ie=UTF8&psc=1
and the wind guard
www.amazon.com/MSR-Reflector-Windscreen-Liquid-Camping/dp/B000BBGQ8I/ref=sr_1_1?dchild=1&keywords=msr+windscreen&qid=1585491307&sr=8-1
Thanks for tuning in!
@@Petespans it came out perfect 👌 thanx
Is that culinary map still available?
Yes! Look up Alain Bourguignon, Carte Gastronomique
@@Petespans great thx!