Lamb Stew | Jacques Pépin Cooking At Home | KQED

- Hi, I'm Jack Pepin and I'm cooking at home. This is a very inexpensive piece of meat. It's a lamb breast. And I find it that my market occasionally and it may be a great stew. There is the bone in between of course. My mother used to do a stew with that. And this is what I want to do to show it today, and as you can see, there is a fair amount of fat and I'm cutting between the rib here. And the idea, of course, for me, would be to try to eliminate as much fat as possible here. Okay. And for this, I'm going to put it into a very heavy saucepan like this without anything and let it cook. I would say 20, 30 minute browning it all around to remove as much as fat to melt as much fat out of this. And then we'll continue after. So, I start here (meat sizzles) and of course you could do it in the larger one so that it would be all flat, but it's okay. I'm going to turn it around and so forth as it cooks, I will start on very high heat. So that it browns a little bit. And then after I will lower the heat on lower partially cover it, halfway like this and let it brown and turn it all around. Okay. As you can see this has been browning and I have a lot of fat coming out of it and that was the idea. So I want to pull out that fat now. Here. (fat drips) Okay. And as you can see here I have practically, practically a cup of fat. Now this meat would be totally defatted but most of it is gone. So now the next step, I will cut that onion coarsely. (chopping on cutting board) Okay. Right in there. Three or four cloves of garlic here and you see I crush it, coarsely like this, and that's fine. I want the onion here, just to cook a few seconds here with the garlic. One tablespoon or maybe one and a half one and a half tablespoons of flour. We call that sange, to singe and just move it a little bit like this. So the so the flour disappears, dries, that's it. Now I want to put two cup of water in there. And that will tell you to put water rather than stock because lamb is strong enough. Doesn't need stock a little bit of fresh thyme here or thyme from my garden, a couple of bay leaves. And that's it, I want to bring that to a boil and cook it like five minutes or so five, ten minutes. So here I have my vegetable. So I have carrot So now is cooking. And I say for about five minutes, just about the time for me to do though this vegetable, he's a white turnips. So this of course can be done ahead. You can use the yellow turnip as well but it ends up being a bit stronger usually. Potato. (slicing potato) Okay. And I could put all the vegetables if I had a tomato or to put it in. (chopping vegetable) This is the type of stew you have your friend to eat it because you have to eat those born. Use your hand. It's delicious. Now, it's boiling. And as you can see, I have a little bit of a flour here. Not much, but it gives me enough of a thickening agent is going to reduce to be kind of creamy like this. [Exclaims] No salt, no pepper in it yet. So, make sure you salt in there. Pepper. And I'm putting all my vegetable in there. How about six Ribs? Six, seven Rib. You have of two, three Rib per person. There is not that much meat around, you know so that would be enough anyway for two, three, four depending the rest of the dinner. So that's about it now I'm bringing it to a boil lowering the heat and cooking it for 30 minutes. Okay. So it is basically cooked now. 30, 35 minutes. You add the peas and this is it. Let me taste it. Delicious and very inexpensive. Hope you enjoy doing that. Happy cooking.

Channel: KQED

Views: 651,014

Keywords: jacques pepin, cooking, pbs, kqed, jacques pepin techniques, food, home cooking, jacques pepin episodes, jacques pépin, food52, easy recipes, pepin, kitchen tips, kitchen hacks, cooking tips, food video, cooking asmr, cooking show, french chef, howard johnson's, recipes, chef, recipe, how to, howto, james beard, lamb, lamb stew, lamb stew recipe, how to make stew, winter recipe

Id: CiRyvR2-Lpc

Length: 6min 5sec (365 seconds)

Published: Thu Feb 18 2021