appetite magazine
Daube Provencal
 
 
Author:
Ingredients
  • 1kg beef in a piece (a cheap cut like shin, neck, clod or brisket)
  • 1 head garlic, split in two
  • ½ bottle red wine
  • 3 onions, peeled and studded with a clove each
  • 3 carrots, peeled and left whole
  • 3 stalks celery, washed
  • 200g smoked streaky bacon or pancetta in one piece
  • large bouquet garni of herbs (thyme, bay, rosemary, marjoram, parsley) tied with string
  • 1 tin peeled plum tomatoes, squished with your hands
  • 350ml beef stock or water
  • salt and black pepper
Method
  1. Pre-heat oven to 130C/Gas ½.
  2. Rub the meat well with salt and pepper and place it and the rest of the ingredients in an ovenproof casserole just big enough to hold everything, adding some more liquid if required.
  3. Cover with greaseproof paper then foil and place in the oven for 4 hours.
  4. Remove and allow the meat to rest for 20 mins in its winey bath, then put it on a serving dish and strain the sauce into a pan, pressing the vegetables well to extract their flavour.
  5. Skim the sauce to remove fat and season with salt and pepper.
  6. Moisten the meat with the sauce and serve the rest in a jug.
  7. A spoon is all that is needed to serve the meat. A green salad or some good bread would be my choice of accompaniments with - of course - a glass of Provençal red, Bandol for preference.
Recipe by appetite magazine at https://www.appetitemag.co.uk/life-in-the-kitchen/