Best 4 Daube Provencale Recipes

DAUBE DE BOEUF A LA PROVENCALE

Steps:

• Mix olive oil through onions and marinate steak in refrigerator at least 6 hours, basting and turning meat several times.
• Scrape marinade off meat and reserve.
• Season meat lightly with salt and pepper; roll in flour and set aside on waxed paper.
• In a bowl toss marinade with tomatoes and mushrooms.
• Place 1/3 of mixed vegetables in bottom of 6 quart flame-proof casserole.
• Alternate layers of meat and vegetables, ending with vegetables.
• Pour in any left-over marinade.
• Cover, set over moderate heat and simmer 15 minutes.
• If vegetables have not rendered enough liquid to almost cover meat, add a little bouillon.
• Cover and simmer 1½-2 hours until meat is tender when pierced.
• Tip casserole, trim out fat and taste for seasoning.
• If liquid has not reduced and thickened, drain out into a saucepan and thicken with 1 Tbs cornstarch mixed with bouillon, boil 2 minutes, then pour into casserole.
• Chop or purée garlic and mash with capers.
• Beat in mustard.
• Gradually beat in olive oil to make a thick sauce.
• Stir in basil or parsley just before serving.

BOEUF EN DAUBE PROVENçALE

Steps:

• Cube salt pork and cut pork skin into small rounds. Try out salt pork. When browned, remove from pan. Add butter to rendered fat. Flour beef lightly and brown in butter-fat mixture, turning to brown evenly on all sides. Return salt pork to pan with pork skin, onions, garlic, carrots, ground cloves, thyme and bay leaf. Pour on warmed cognac and ingnite. Extinguish flames by pouring on wine and water. Bring to a boil, add salt and pepper to taste. Cover pan and simmer on low heat (or cook very slowly in a 275°F. oven) for 8 hours. The liquid must never return to the boiling point. Serve with parsleyed boiled potatoes. With this, drink the same red wine used for cooking, Burgundy or a Pinot Noir.

DAUBE PROVENCALE

Steps:

• Prep the lamb: Heat olive oil in a Dutch oven on high heat. Add the butter. Foam it. Let it subside. Season the meat with salt and pepper. Sear on all sides in a hot pan, in batches if need be, until all of it is deep, dark brown. When browned, remove from the pan with the tongs and set aside.
• Cook the stew: Add the bacon to the still-hot pan and cook until it's crispy and has rendered out its fat. Remove the bacon from the pan and set aside.
• Discard most of the fat and then add the onion, celery, and garlic to the pan. Cook over medium-high heat until the vegetables have caramelized (browned), about 5 minutes. Using the wooden spoon, stir in the tomato paste and cook for about 1 minute. Stir in the flour and cook for an additional minute. Stir in the wine and scrape up all that brown stuff.
• Bring the wine to a boil, reduce by half, then add the stock (and a teaspoon of demi-glace if you have any). Bring back to a boil and reduce immediately to a simmer. Add the lamb, carrot, bouquet garni, orange zest, and bacon. Season with salt and pepper, cover the pot, and simmer over low heat for about 90 minutes, occasionally skimming the fat from the surface of the stew.
• After 90 minutes, add the potatoes to the stew and cook until they are tender, about 12 to 15 minutes. Skim the stew a final time, making sure there's no film of fat floating on the surface, then serve in a big old bowl, garnished with the chopped parsley.

DAUBE PROVENÇALE

Steps:

• Technique one: • Marinate all the ingredient overnight, then cook them for 6h on low flame. • Add liquid if needed, (broth, water, wine). Technique two: • Sauté meat, onion, carrot, bones, until slight browning. • Deglaze with tomatoes and wine until it covers it all. • Add the rest of the ingredients and cook on low flame for 6 hours. • Add liquid if needed, (broth, water, wine). USE a heavy braising pan with a heavy lid. The best is cast iron with a cast iron lid or cast aluminum alloy with glass lid.