Boeuf en Daube a la Provencale from Christine Wilkinson of Lavande French restaurant

BOEUF-en-DAUBE A LA PROVENCALE:
(cooked in a cast iron pot on top of stove.)
Adapted from a recipe from DK Books publication Provence Cookery School by renowned French chef, Gui Gedda and Marie Pierre Moine of Le Lavandou, Baumes-les-Momosas.
Don’t be put off by the four hour preparation and cooking time. It’s actually simple.

INGREDIENTS:
2 kgs chuck steak; 2 tbsp olive oil; 250g thick cut steaky bacon; 1 large onion, chopped; 2 tbsp plain flour; some sea salt and ground black pepper.
MARINADE:
5 garlic cloves; 3 carrots sliced; 2 celery sticks chopped; 2 large onions chopped; 10cm strip of dried orange peel; 3 sprigs of parsley; 2 sprigs of frsh thyme; 2 bayleaves; ½ teaspoon of grated nutmeg; 112 black peppercorns crushed; 4 juniper berries, crushed; 4 cloves crushed; 2 tbs red wine vinegar; 1 bottle of robust red wine.
Some salt and pepper.

METHOD:
Cut beef into 5 cm chunks, place in large bowl add marinade and leave overnight.
Remove beef from bowl and dry with kitchen paper.
Strain marinade through a sieve and reserve liquid and sieve solid ingredients separately .
Use large sauté pan on moderate heat and add oil, bacon and onions. Cook for 5 minutes. Add beef and sprinkle over the flour. Brown for 10 minutes on all sides. Add well drained marinade ingredients. Cook for 5 minutes, add reserved liquid, reduce the heat, cover tightly and cook very gently for 3 hours. Towards the end of the cooking time, taste and adjust seasoning. Remove from heat. Let it go cold. Remove surface fat and then put in the oven at 190 degrees. Heat only.

Serve with creamy potato mash.
Is lovely with wood fire bread or tiny little dum[plings.
If it is all too much trouble, Lavande of Callington will be open again on July 29. 85385 138.

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