David's Recipe for Lentilles à la dijonnaise
An interesting relative of cassoulet. Also heavy peasant food, but better suited to those days when you just can't face beans.
Main Course, French
- 2-1/2 lbs lentils
- 3 quarts boiling water for lentils
- 1/2 cup fat from confit de canard
- 3 onions, cut lengthwise and then sliced to produce semicircles
- 2-1/2 lbs brisket of beef
- 1-1/2 quarts boiling water for beef
- 2 pieces confit de canard
- 1 bouquet garni
- 1 soup spoon flour
- 2-4 soup spoons prepared mustard, depending on type
- 1/2 or more chili pepper, diced fine
- Cut the beef into cubes 2 inches on a side.
- Brown the meat and then let it simmer in the 1-1/2 quarts water for 2 hours or more.
- Lightly brown the onions over a medium flame.
- Simmer the lentils in the 3 quarts boiling water for 40 minutes. Don't forget to turn them off on time, since they will be done before the meat is ready.
- When the meat is ready, add to the lentils, the meat and its broth, the flour, the duck pieces, the bouquet garni, the flour, the mustard, and the chili. Add more water if necessary. (It wasn't for me.)
- Mix well and simmer for another 1/2 hour.