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Daube Provencale

Global.Potpourri's picture
  Beef chuck/Beef rump 5 Pound, rolled and tied
  Garlic 3 Clove (15 gm)
  Onion 1 , stuck with 2 cloves
  Cloves 2
  Crumbled dried thyme 1 Teaspoon
  Crumbled dried rosemary 1⁄2 Teaspoon
  Pepper 1 Teaspoon
  Pigs feet 1 , split
  Carrots 2
  Salt 2 Teaspoon (Adjust Quantity As Per Taste)
  Dry red wine 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
  Tomato paste 2 Tablespoon
  Pitted black olives 1 Cup (16 tbs)
  Macaroni 1 Pound

Put all ingredients in a bowl except wine, tomato paste, olives, and macaroni.
Add enough wine to cover.
Let stand in refrigerator for 12 to 24 hours.
Put meat and marinade in Dutch oven.
Cover tightly and either simmer on top of stove, or bake in preheated very slow oven (200° F.) for 4 to 6 hours, or until meat is tender.
Add tomato paste and black olives (Italian or Greek type) and cook for another 30 minutes.
Skim off excess fat.
Put meat and pig's foot on a platter and slice meat.
Reserve sauce.
Garnish platter with additional boiled onions and carrots if you wish.
Cook macaroni in boiling salted water until done to your taste, and drain.
Mix with thick luscious sauce and serve with the daube.
This is called macaronnade.
A daube is much better made one day and allowed to rest for 24 hours, when all fat can be removed.
Then it can be eaten either cold in its own jelly or heated and served with macaronnade, as above.
Makes 6 to 8 servings.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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Daube Provencale Recipe