Daube provençale

Step 1 of 6

Cut the beef into cubes of about 100 g and put them into a bowl with the quartered onion, the carrots in chunks, a bundle of herbs, the salt, pepper and a pinch of spice. Pour over 450 ml of wine and 70 ml of vinegar, cover and leave to marinate in a cool place for 5–6 hours, turning the meat now and then.

  • Marinades: acid, enzymes, yoghurt: A marinade is a visit, not a move: it never gets further than the meat's front hall.
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330 min

00:00

Ingredients

  • 1,200 gBeef, chuck, arm pot roast, separable lean and fat, trimmed to 1/8" fat, choice, raw
  • 130 gOnions, raw
  • 90 gCarrots, raw
  • 2 gThyme, fresh not counted – removed
  • 0.4 gSpices, bay leaf not counted – removed
  • 10 gParsley, fresh not counted – removed
  • 8 gSalt, table
  • 0.6 gSpices, pepper, black
  • 0.2 gSpices, cloves, ground
  • 450 mlAlcoholic beverage, wine, table, red
  • 70 mlVinegar, red wine
  • 120 gPork back fat (raw)
  • 65 gOnions, raw
  • 9 gGarlic, raw
  • 3 gOrange peel, raw not counted – removed
  • 300 mlBeverages, water, tap, drinking

Method

  1. Cut the beef into cubes of about 100 g and put them into a bowl with the quartered onion, the carrots in chunks, a bundle of herbs, the salt, pepper and a pinch of spice. Pour over 450 ml of wine and 70 ml of vinegar, cover and leave to marinate in a cool place for 5–6 hours, turning the meat now and then.
  2. Drain the meat and vegetables thoroughly in a colander, catching the marinade. Reduce the marinade by half in a saucepan.
  3. In an earthenware daubière or a cast-iron pot, slowly melt the chopped pork fat and lift out the cracklings with a slotted spoon. Lightly brown the second onion, quartered, in the fat.
  4. Add the drained meat with the vegetables from the marinade and brown it well on all sides for about 15 minutes, tossing it from time to time.
  5. Add the crushed garlic, a fresh bundle of herbs and the strip of orange peel. Pour in the reduced marinade and 300 ml of hot water, seal the pot tightly (if necessary seal the lid with foil) and braise over very low heat for 5 hours until the meat can be cut with a spoon.
  6. Before serving, skim the fat off the surface and remove the herb bundles and orange peel. Serve hot straight from the pot.