It is impossible to escape this famous casserole, known under the name
of 'daube'. This traditional and typical provencal meal is real gift
with its tender meat, cooked for a long time.
Ingredients (for 6 people)
1,5 kg braising
beef (various parts: chuck, bottom round)
100 g salted
breast (lean bacon)
3 tablespoons olive oil
1 chopped onion
1 bone marrow (optional)
lard
salt and pepper
For the marinade:
1 l red wine
1 bouquet garni(2 blades of basil, 2 of
thyme, 1 bay leave)
1 minced onion
2 crushed garlic cloves
2 cloves
1 piece of orange peel
salt and pepper
Procedure
Prepare the marinade, the day before: pour
wine in a bowl. Add bouquet garni, onion, orange peel, garlic, cloves,
salt and pepper. Add the meat cut preferably in medium dices. Leave to
macerate overnight.
Put some lard in the casserole over low heat.
Fry the lard cut up in small pieces and also chopped onion. Drain off
the meat from the marinade and add to the casserole. Keep the marinade.
Simmer the meat covered for twenty minutes stirring it from time to
time.
Add
the marinade to the casserole. Bring to a boil, leaving it uncovered and
boil for ten minutes on strong fire. Lower the heat and let it
simmer for at least 5 hours.
How to Serve :
Serve this Provencal beef casserole with macaroni and steamed potatoes.
