Pork Cheek Daube a Fall Weather Stew from Provence
I crave daube as soon as the cooler Fall weather starts. It corresponds to a single moment when my wife Lisa and I lived in a small, off the grid hippie cabin deep in the woods of Mendocino, California. Fall had started in earnest, and we decided to go for a long walk foraging for wild cèpes. I built a huge fire in our wood burning stove and placed a daube of beef to slow cook on top. We opened a bottle of wine to decant and walked out into the cool, misty day heady with pine scents. After walking two miles, we had collected two full shopping bags of mushrooms and headed back home to enjoy our simple feast. The closer to the cabin we got, the hungrier we became. The wood smoke and rich beef scents hung in the mist surrounding the cabin, enticing us to come in and eat.
Give this pork cheek daube a try.