Rhian Craddock, chef-proprietor of The Feathers Inn, Northumberland, shares dishes which have brought his pub multiple awards, including The Good Food Guide’s Local Restaurant of the Year 2019, The Good Pub Guide’s County Dining Pub of the Year 12 times 2007-2019, and The Michelin Guide Inspectors’ Favourite 12 times 2007-2019.
The Feathers, High View, Hedley-on-the Hill, Stocksfield, NE43 7SW, tel 01661 843 607, www.thefeathers.net
Daube Provencal
Author: Rhian Craddock
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
- Pre-heat oven to 130C/Gas ½.
- 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.
- Cover with greaseproof paper then foil and place in the oven for 4 hours.
- 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.
- Skim the sauce to remove fat and season with salt and pepper.
- Moisten the meat with the sauce and serve the rest in a jug.
- 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.
