Traditional Daube Provençale

by Sue Lawrence

Two days before eating, place the beef in a bowl with the wine, 2 cloves of garlic, 2 sprigs of thyme, the parsley (roughly chopped), 1 strip orange peel and 1 celery stalk
SERVINGS    
 
8-12
PREPARATION TIME
48 HOURS
COOKING TIME
4 HOURS

Ingredients

1.5kg Beef Rib Trim
500ml of gutsy Red Wine
5 Garlic Cloves
4 large sprigs of Thyme
Small bunch of Parsley (stalks and leaves)
2 large strips of Orange Peel
3 Celery stalks (chopped)
3 tbsp Olive Oil
125g Streaky Bacon (chopped)
2 Onions (peeled and chopped)
300ml hot Beef Stock
2 tbsp Brandy
2 heaped tbsp Black Olives (stoned)

Traditional Daube Provençale

Instructions

Two days before eating, place the beef in a bowl with the wine, 2 cloves of garlic, 2 sprigs of thyme, the parsley (roughly chopped), 1 strip orange peel and 1 celery stalk. Cover and refrigerate overnight.

The next day, remove the beef from the fridge and pat dry with kitchen paper (discard the herbs and vegetables). Strain the marinade over a bowl, reserving the liquid.

Heat 2tbsp oil in a large flame-proof casserole dish and gently fry the bacon, onions, remaining garlic and celery stalks for 10 minutes, then remove with a slotted spoon.
Add the remaining 1 tbsp oil to the casserole and brown the beef in 2 batches. Return the vegetables and bacon to the casserole with the marinade and the stock. Season generously with salt and pepper and bring to the boil. Add the Brandy, 2 sprigs of thyme, 1 strip of orange peel and the olives. Cover tightly and place in a preheated oven (140°C/275°F/gas 1) for 3 hours, stirring once. Leave to cool then cover and refrigerate.

On day of cooking, scrape off surface fat and bring to room temperature. Cover the casserole and reheat in the oven (180°C/350°F/Gas 4) for about 45 minutes until piping hot, or reheat gently on the stove.

Serve with paperdelle or mashed potato with olive oil

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Traditional Daube Provençale
Overall Rating
  
5
the best
   5
instead of red wine for a more earthy taste use dark beer.the best you will ever taste. hope not too many people catch on to this and there is not enough to go round
By maggi - 21st Feb 2013

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    • This is a recipe to die for, I use it for entertaining my best friends, and serve it with Paperdelle.
    By Pat Holttum - 15th Feb 2012

    Reply: Glad to hear you enjoyed the recipe Pat!