Saturday, January 19, 2008

La Daube Provencale (can't do cedillas)

2lb stewing beef (skirt or chuck are good)
2 carrots
1/4 pint white wine (I've used red with OK results too)
2 cloves garlic
4 mushrooms
3 tomatoes
salt and black pepper
2 sprigs thyme
6 bacon rinds (cheat and use an extra rasher if necessary)
6 oz fat bacon
6 oz black olives
1 large onion
2 sprigs parsley
1/2 bay leaf
2 dessertspoons olive oil
1/2 pint meat stock (or large teaspoon bovril in hot water)


Chop the meat into 1 inch cubes and marinate for three hours (or overnight in fridge) in the wine, parsley, thyme, bayleaf and oil. Place the bacon rinds in the bottom of a casserole, cover with sliced carrots, season with salt and pepper and add the onions sliced in rounds. Then add the sliced mushrooms and chopped tomatoes. Remove the beef from the marinade, place on the tomatoes, sprinkle with finely chopped garlic and parsley and a pinch of salt and black pepper. Cover with diced fat bacon and stoned olives. Pour in the wine from the marinade and add stock. Cover tightly (use foil under lid, if necessary)and simmer in a moderate oven for six hours.

Mashed potatoes or rice go well with this.


I've found that the cooking time and temperature varied considerably depending on the cooking dish used. With my black Colombian casseroles that take ages to heat up, I'd start it on the top of the stove before transferring to oven. With a metal or cast iron casserole, I'd reduce the oven temperature once it gets under way.


CaroleBristol said...

I use Elizabeth David's recipe in "French Provincial Cooking" as the basis for my daubes.

I like to include a strip of orange peel in the bouquet garni and I don't use mushrooms.

Like Mrs David, I sometimes make a persillade and sprinkle that over the op before serving it with macaroni.

nilpferd said...

Sounds great. Wine recommendation with that, Mnemonic?

Mnemonic said...

I think this recipe probably predates Elizabeth David. It's from a very ancient book with paper that has turnd brown with age. Orange peel sounds like a good addition.

Wine? Probably a pinot noir. As beef dishes go, it's relatively delicate.

Abahachi said...

Cheat's/cheapskate's version is to use vinegar instead of wine; balsamic is best, but red wine vinegar works okay. Softens the meat more quickly in the marinade, and the flavour gets evened out in the course of the cooking. Adjust with a pinch of sugar if absolutely necessary.