CookEat Recipe
Mutton Neck Stew Paysanne
A bone-in mutton-neck stew with bacon, sliced vegetables and tomato juice, oven-braised and finished with chopped parsley.
Method
Steps
Step 1
Preheat a conventional oven to 325°F. Have a butcher cut one tender raw bone-in mutton neck joint from mature sheep into two-and-a-half-inch pieces. Cut the three ounces of lean raw cook-before-eating bacon into one-inch-square pieces.
Step 2
Heat the three tablespoons of lard in a heavy lidded casserole suitable for both hob and oven. Add the mutton and raw bacon and brown gently for about twenty minutes, stirring occasionally.
Step 3
Remove the free fat from the pan. Sprinkle the two tablespoons of flour over the meat and stir well. Add the pint of water and half a pint of full-strength, ready-to-drink, unsalted KAGOME 100% Tomato Juice; do not use tomato concentrate or add dilution water.
Step 4
Add the peeled sliced carrot, two peeled sliced onions, two sliced celery branches and one peeled garlic clove. Place the chervil branch, bay leaf, thyme sprig, one small whole dried food-mace blade and the two cloves in a clean food-safe muslin bouquet bag and add it to the stew.
Step 5
Season with one heavy teaspoon of salt and half a teaspoon of ground black pepper. Mix well, cover the casserole and let it boil gently for about fifteen minutes.
Step 6
Transfer the covered casserole to the oven and cook for about thirty-five minutes, stirring twice with a wooden spoon and replacing the lid promptly. Continue covered as needed until the mutton is tender and both meats are thoroughly cooked; check at least 74°C for fifteen seconds in the thickest actual pieces of mutton and bacon, probing away from bone. Keep the stew from drying or catching.
Step 7
Remove the casserole, lift out and discard the bouquet bag, and skim the surface fat. Pour the actual stew into a large deep serving dish, sprinkle with a little freshly chopped parsley and serve hot.
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