Toups' Meatery is a contemporary Cajun restaurant. Chef Isaac Toups presents fine food and wine,
specialty cocktails, and charcuterie inspired by deep-rooted Louisiana family traditions. The restaurant has received many glowing reviews for it's refined approach to rustic Cajun cuisine.
2 lamb neck or osso buco or pork shank
1 white onion small dice
1 celery stalk small dice
1 carrot peeled and small dice
3 tablespoon tomato paste
1 tablespoon each fresh rosemary thyme and oregano
1 cup red wine
Method: Season lamb neck generously with salt and black pepper. Sear over medium heat with a little
bit of canola oil in a Dutch oven. When completely browned, remove from pan and add vegetables.
Sauté until onions are translucent. Add tomato paste and continue to cook for 5 minutes stirring constantly.
Add red wine. Make sure to scrape bottom of the pan with a wooden spoon to get the fond
"crispy bits". Return the meat to the pan and add water to cover and herbs. Cook for 4-5 hours until
tender. Remove meat from liquid, skim fat from liquid and discard. Reduce braise by half.
Black-eyed Pea Ragout: sauté bacon and onions over medium heat. Add beans, add chicken stock,
bay leaves, and a large pinch of salt. Add cayenne. Bring beans to boil. Then, lower and simmer. Cook
for three to four hours till done. Add salt to season to taste.
5 slices good quality bacon cut in small pieces
1 medium white onion small diced
1# black eye peas
Chicken stock - enough to cover 2 times the volume of the peas
3 bay leaves
1 teaspoon Cayenne pepper
Chow Chow - bring sugar, water, mint and vinegar to a boil and simmer for ten minutes. Pour hot liquid
over Mirliton and onion. Refrigerate for 24 hours.
1 Medium white or yellow onion small dice
1 Hand full of mint leaves torn
1 cup water
1 cup white wine vinegar
1 cup sugar
Serve black eye peas, add a lamb neck and pour braising liquid over the meat. Then add a tablespoon
of the chow chow.
Toups' Meatery is located in Mid-City New Orleans at 845 N. Carrollton Avenue, 504.252.4999, toupsmeatery.com.
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