Doufeu, a traditional Chinese dish, is a slow-cooked lamb shoulder or leg that is fall-off-the-bone tender and bursting with rich, succulent flavors. Originating from the Jiangsu province of China, this dish is characterized by its long cooking time, which allows the meat to absorb the aromatic flavors of a variety of spices and herbs. The result is a delectable dish that harmoniously blends the essence of Chinese culinary traditions with a modern gastronomic flair.
This article features two distinct recipes for Doufeu, each offering a unique culinary experience. The first recipe presents a classic approach to Doufeu, utilizing a combination of soy sauce, rice wine, ginger, garlic, and a hint of sesame oil to create a savory and aromatic broth that infuses the lamb with deep flavors. The second recipe takes a more adventurous route, introducing the tantalizing flavors of cumin, coriander, and chili peppers, resulting in a dish that is both aromatic and mildly spicy, sure to satisfy those with a taste for bold flavors.
Whether you prefer the classic or the adventurous version, both recipes provide step-by-step instructions and helpful tips to guide you through the cooking process, ensuring a successful and delectable outcome. Embrace the culinary journey of Doufeu and indulge in the harmonious blend of flavors that this traditional Chinese dish has to offer.
SLOW COOKER ROAST LAMB LEG WITH GRAVY
Recipe video above. The easiest, most succulent roast lamb you'll ever have! This is not the carving sort of lamb, you can just tear the meat off using tongs.
Provided by Nagi
Categories Dinner Slow Cooker
Time 10h5m
Number Of Ingredients 12
Steps:
- Place lamb in slow cooker or on work surface. Sprinkle with salt, pepper, thyme or rosemary and garlic. Drizzle over oil, then rub on both sides.
- Pour beef stock into slow cooker, add sprig of rosemary (if using).
- SLOW COOK on low for 10 hours, or pressure cook on high for 1 hour 40 minutes. (See oven version here)
- The lamb should be tender enough to pull off with tongs, but still holding together (just!). Carefully remove lamb from slow cooker and transfer to tray.
- Drizzle lightly with oil (any). Bake at 200C/390F for 20 minutes or until browned. Remove and rest for 10 minutes before serving with gravy.
Nutrition Facts : ServingSize 357 g, Calories 747 kcal
SLOW COOKER LEG OF LAMB
Fall-of-the-bone, flavorful lamb that is easy to throw in the slow cooker in the morning and have a delicious meal ready by dinner time!
Provided by Kristin88
Categories Meat and Poultry Recipes Lamb Leg
Time 6h15m
Yield 8
Number Of Ingredients 11
Steps:
- Grate lemon zest into a mortar; add rosemary, garlic, thyme, parsley, olive oil, sea salt, black pepper, and onion powder. Grind into a paste using a pestle.
- Pat lamb dry and rub herb mixture all over the lamb. Place lamb into a 3-quart slow cooker and squeeze juice of the lemon over lamb. Add broth and cover.
- Cook on Low for 6 to 8 hours.
Nutrition Facts : Calories 204.6 calories, Carbohydrate 2.8 g, Cholesterol 68.5 mg, Fat 12.6 g, Fiber 1 g, Protein 19.9 g, SaturatedFat 4.7 g, Sodium 300 mg, Sugar 0.2 g
SLOW COOKER ROASTED LEG OF LAMB
Leg of lamb coated in mustard and herbs. Put it in the slow cooker and leave it alone for a few hours. Super easy and fabulous every time!
Provided by METG
Categories Meat and Poultry Recipes Lamb Leg
Time 7h25m
Yield 6
Number Of Ingredients 11
Steps:
- Bring leg of lamb to room temperature, about 2 hours.
- Pour wine into a slow cooker. Mix lemon juice, honey, mustard, garlic, vinegar, rosemary, thyme, sea salt, and pepper together in a bowl until a thick paste forms. Massage paste into the lamb using your hands; gently place into the slow cooker.
- Cook on Low, without removing the cover, for 5 hours. An instant-read thermometer inserted near the bone should read 145 degrees F (65 degrees C). Let lamb rest for 15 to 20 minutes.
Nutrition Facts : Calories 284.9 calories, Carbohydrate 10.5 g, Cholesterol 100.3 mg, Fat 14 g, Fiber 1.3 g, Protein 25.6 g, SaturatedFat 6.8 g, Sodium 464.5 mg, Sugar 5.9 g
DOUFEU SLOW COOKED SHOULDER OR LEG OF LAMB
For this recipe you will need a Doufeu. Le Creuset make really good ones, but they are a bit expensive. If you can afford it, it is so worth it; the meat melts in your mouth and is so full of flavour, plus it is the healthiest way to cook any joint which you would normally roast. If you do not have a Doufeu, you can achieve the same results using an ordinary roasting tray sealed with foil or casserole with a lid and cooked in the oven at a low heat for several hours, you will need to use oil instead of wine. Unfortunately, this will make the recipe much less healthy.
Provided by renjack
Categories Lamb/Sheep
Time 4h50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Thouroughly season the meat with salt and pepper.
- Heat a very small amount of oil in the base of the Doufeu and use this to seal the meat.
- Put half the rosemary and garlic cloves in the base of the Doufeu, add the meat and put the rest of the rosemary and garlic on top. Pour over the wine and place the carrot and celery on either side of the meat.
- Put the lid on the Doufeu and fill the reservoir with water or ice. You should not need to refill the reservoir, if you do, you have the ring on too high a heat.
- After ten or so minutes, turn the heat down to its lowest setting and leave to cook for at least four hours.
- Once cooked to your satisfaction, remove the meat and other ingredients from the Doufeu. Strain the rich liquid from the bottom of the Doufeu and use to make your delicious gravy.
- The lamb is best served with mashed potatoes and veg of your choice.
Nutrition Facts : Calories 52.8, Fat 2.3, SaturatedFat 0.3, Sodium 14.5, Carbohydrate 3.5, Fiber 0.5, Sugar 0.9, Protein 0.5
SLOW-COOKER BEEF DAUBE
Add aromatic flavors to your classic French dinner! Serve this slow cooked beef stew featuring Progresso® broth and Muir Glen® tomatoes with noodles.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h30m
Yield 6
Number Of Ingredients 16
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In large resealable food-storage plastic bag, mix flour, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Add beef; seal bag and shake to coat.
- In 12-inch skillet, heat 1 tablespoon of the oil over medium high heat. Add half of the beef; cook 6 minutes, stirring occasionally, until browned on all sides. Place in slow cooker. Repeat with remaining 1 tablespoon oil and beef. Add wine to skillet; cook 1 minute, stirring to loosen brown particles. Pour over beef in slow cooker. Stir in remaining 1 teaspoon salt, remaining 1/4 teaspoon pepper and remaining ingredients except noodles.
- Cover; cook on Low heat setting 8 hours or until beef is tender. Serve over noodles. Sprinkle with additional rosemary, if desired.
Nutrition Facts : Calories 550, Carbohydrate 58 g, Fiber 5 g, Protein 42 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 920 mg
SLOW-COOKED SHOULDER OF LAMB WITH ROASTED VEGGIES
This is a Jamie Oliver recipe that we make often. I have also used butterflied leg of lamb successfully.
Provided by Wendys Kitchen
Categories One Dish Meal
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 200°C (400°F).
- Rub leg with oil, salt and pepper.
- Put into roasting tray.
- Using a sharp knife make small incisions all over the lamb and poke rosemary leaves and quartered garlic cloves inches.
- Add rest of garlic cloves, onions, carrots, celery, leeks and fresh tomatoes to the tray.
- Tuck remaining herbs under the meat.
- Pour tinned tomatoes over the top, followed by the wine.
- Cover tray tightly with double layer of foil.
- Put into oven, turning down temperature to 170°C (300°F).
- Cook 3.5 to 4 hours.
Nutrition Facts : Calories 1187.9, Fat 81.2, SaturatedFat 35, Cholesterol 270.5, Sodium 282.7, Carbohydrate 23.7, Fiber 4.8, Sugar 10.3, Protein 65.9
Tips:
- Sear the lamb shoulder or leg in a hot pan before slow-cooking to develop a rich, caramelized crust.
- Use a variety of aromatic vegetables, such as carrots, celery, and onions, to add flavor to the braising liquid.
- Add a splash of red wine or balsamic vinegar to the braising liquid to enhance the lamb's flavor.
- Season the lamb generously with salt and pepper before cooking.
- Cook the lamb on low heat for several hours, or until it is fall-off-the-bone tender.
- Serve the lamb with roasted vegetables, mashed potatoes, or rice.
Conclusion:
Doufeu is a classic French dish that is perfect for a special occasion. The slow-cooked lamb is fall-off-the-bone tender and bursting with flavor. By following these tips, you can create a delicious and memorable meal that your guests will love.
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