Cycle 3 – Item 186

9 (Mon) July 2012

Daube d’Agneau

2.5

by me

at home

-Oksu, Seongdong, Seoul, Republic of Korea-

with W and DJ

Adapting the recipe for daube de boeuf (beef casserole) from Mastering the Art of French Cooking, I used leftover lamb.  Unfortunately, I left the pot in the oven for a bit too long, reducing the liquid to almost nothing.   Fortunately, I’d underseasoned it to begin with, so it turned out just right.

(See also FOOD GLOSSARY)

(See also MASTERING THE ART OF FRENCH COOKING)

(See also RESTAURANTS IN KOREA)