Provencal specialty made with beef or wild boar meat, marinated in red wine. the day before the meal, often accompanied by pasta, potatoes or polenta (cornmeal) presented in the form of a patty.
The day before, prepare the marinade: cut the meat into cubes, the onion (pricked the cloves) into 4 and the carrots into slices. Put everything in a large bowl, then add the red wine, the thyme, bay leaf, salt and pepper. Let marinate overnight. In the morning, drain the pieces of meat (reserve the marinade). Peel the onion and the cloves of garlic, chop them and brown them in a casserole dish with 1 tablespoon of olive oil, the thyme and the bay leaf. Then add 100g of smoked bacon and the meat and cook over high heat until the water is reduced. reduction of the water the meat. Add the marinade and simmer over low heat for about 3 hours. 1/2 hour hour before the end of cooking. Make sure that the meat is still covered with liquid. To check the the meat is cooked properly, the meat strands should easily detach from the pieces. pieces.Discover other recipes