Traditional Daube Provencale with Beef
A slow-cooked daube made with beef is a traditional recipe in the Provencal region.
Equipment
- 1 Daubiere As an alternative to a Dutch oven, use the traditional earthenware casserole.
Ingredients
- 3.3 lbs Beef chuck, rump, cheek, tail, round
- 1 bottle of Red Wine from the region Côtes du Rhône, Bandol, etc.
- 2 Carrots
- 2 Onions
- 2 Garlic Cloves
- 1 Celery Branch
- 1 bouquet garni thyme, bay leaves, rosemary
- 2 tbsp Olive Oil
- 2 tbsp Flour
- Salt and Pepper
Instructions
- Cut the meat into medium-sized pieces and brown them in a Dutch oven with olive oil until they are golden brown. Reserve the meat pieces on a plate.
- In the same Dutch oven, brown the onions, carrots, and celery cut into small pieces. Then, add the crushed garlic and bouquet garni. Mix well.
- Add the meat back into the Dutch oven and sprinkle with flour. Mix well to coat the meat with flour.
- Pour the red wine into the Dutch oven and add enough water to cover the meat. Season with salt and pepper.
- Bring to a boil, reduce the heat and simmer the daube for three (3) hours over low heat. Check the cooking regularly and add water if necessary.
- Serve the daube accompanied by steamed potatoes, pasta, or rice.
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