Daube provençale

A Provençal speciality that can be made with either beef or boar meat, marinated in red wine. Prepared the day before, it is generally served with pasta, potatoes or polenta (a slow-cooked cornmeal porridge), and presented as a galette.

recette daube provencale

800 g of beef (or boar) meat - 100 g of smoked pork belly - 50 g of black olives - 2 cloves of garlic - 1 large onion - olive oil - salt - pepper. Marinade : 1 large onion - 2 cloves - 2 carrots - 0.5 litre of red wine - 1 sprig of thyme and 1 of laurel - salt - pepper

Prepare the marinade the day before: quarter the meat and onion (stuck with the clove) and chop the carrots into a big salad bowl, then add the red wine, the thyme, the laurel and season with salt and pepper. Leave it to soak overnight.
The following morning drain the pieces of meat (set the marinade aside). Peel and chop up the onion and the garlic cloves, and brown them in a casserole dish with one tablespoon of olive oil, the thyme and the laurel. Then add 100g of diced smoked pork belly and the meat. Cook at a high temperature until the juices that have seeped out of the meat have been totally reduced. Add the marinade and simmer for approximately three hours. 30 minutes before the end of the cooking process, add the olives.
Ensure the meat is always covered in liquid. You can tell when the meat is ready as its filaments should come away easily when pulled at.

Aïoli - Anchoïade - Bouillabaisse - Caviar d'aubergines - Daube provençale - Fish fumet - Oreillettes - Merveilles
- Pieds et paquets - Pipérade with peppers - Pompe à l'huile - Ragoût de pois gourmands - Ratatouille - Rouille - Soupe au Pistou - Fish soup - Tapenade



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