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Daube Provencale

Whats.Cooking's picture
Ingredients
  Stewing beef 2 Pound, cut into 2 inch cubes (1 Kilogram)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  White wine vinegar 1 1⁄2 Tablespoon
  Olive oil 1 1⁄2 Tablespoon
  Pork belly 6 Ounce, cut into 1/2 inch cubes (185 Gram)
  Smoked back bacon 2 Ounce, in 1/2 inch strips (60 Gram)
  Garlic bulb 1 , whole and unpeeled
  Pared orange rind strips 3
  Whole cloves 3
  Thyme sprig 1 Small
  Bay leaves 2
  Red wine 1⁄2 Pint (300 Milliliter)
Directions

Put the meat into a bowl with the seasoning, vinegar and oil; stir and leave to marinate at room temperature for at least 1 hour.
Fry the pork and bacon over high heat for 4-5 minutes until the fat runs.
Take the meat from the marinade, pat dry on kitchen paper and fry in batches to a good brown all over.
When all the meat has been browned, return to the pan with the whole garlic bulb, orange rind, cloves, thyme and bay leaves.
Stir over the heat for 2 minutes, then pour in the wine.
Bring to the boil, cover and simmer very gently over a low heat for 3-4 hours or until meltingly tender.
As long as the saucepan has a well-fitting lid, there should be enough liquid to provide a syrupy sauce.
Check during cooking to make sure that the meat isn't becoming dry; if so, add a little more wine.
Remove the orange rind, thyme and bay leaves before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Boiled
Dish: 
Curry
Ingredient: 
Orange
Interest: 
Party, Healthy
Preparation Time: 
240 Minutes
Cook Time: 
20 Minutes
Ready In: 
260 Minutes
Servings: 
4

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