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La Daube Provençale
THE typical traditional dish from Provence
Served with pasta and gruyere cheese |
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Market for 6 persons
- 2,5 kg of stewing beef or wild boar
- 2 sliced onions, 250 grms of unsliced smoked bacon, olive oil
- 1 bouquet garni, a handful of cepe mushrooms(optional)
- 100 grms pitted black olives
Marinade (the night before):
- 1,5 litres of red wine
- 4 carrots
- 1 onion
- 6 cloves
- 2 bay leaves
- a few slices of leak
- zest of ½ orange
- 2 tablespoons of olive oil
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Préparation
- The night before, marinate the beef (or wild boar) in 1.5 litres of red wine, 4 diced carrots, 1 sliced onion, 6 cloves, 2 bay leaves, a few slices of leak, the zest of 1/2 an orange and 2 tablespoons of olive oil.
- The next day, drain the meat(keeping the marinade) and lightly brown it with 2 sliced onions and a tablespoon of olive oil. ensuite, add 250 grms of rinded smoked bacon cut into small pieces.
- In a large pan start cooking the meat in ½ a glasss of olive oil, mean while bring the marinade to the boil adding ½ a litre of water and a bouquet garni, boil for 10 mins, filter the marinade with sieve and add the meat, the onions the bacon, the bacon rind and a handful of cepe mushrooms. Season to taste and simmer for 3 hours.
- ½ an hour before the end add 100 grms of black olives(or 2 tablespoons of tapenade).
- Serve with pasta, parmesan, grated gruyere cheese and a good bottle of red wine.
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Provencal recipes
Typical provencal recipes
Daube provençale
