The recipe for Provençal daube is similar to that of Burgundy. Indeed, this dish is composed mainly of long-simmered beef and red wine. On the other hand, when making the daube, the meat is marinated several hours before cooking. In the seventeenth century, the daube was referred to as a "stew of meat cooked in sauce". Everyone will come to bring their personal touch by adding or removing an ingredient. Check out our version below.
Ingredients:
Flat
1 kg of beef cheek or paleron
200 g of pork belly (small bacon, smoked or not according to your taste)
60 g green and black olives
100 g of mushrooms from Paris
6 beautiful carrots
2 tomatoes
1 onion
2 cloves
1 bouquet garni (thyme + bay leaf)
2 tbsp olive oil
1 bottle of red wine (full-bodied)
Salt and pepper
Accompaniment
Tagliatelle or polenta
1 great Bordeaux wine
The steps:
1. The day before, prepare the marinade. For this, start by peeling the carrots and cutting them into large pieces.
2. Then peel and cut the onion into large slices.
3. Pour the liter of red wine into a saucepan. Then add the beef with the carrots, onion slices, cloves planted in the onions, crushed tomatoes, cut mushrooms, bouquet garni, and olive oil. Cover and reserve in the cool for an entire night, or even 24 hours.
4. The next day, take out and drain the meat, keeping the marinade in a bowl.
5. Remove the cloves from the onions and then sauté the onions in a saucepan with a drizzle of olive oil. Then add the pork belly previously cut into bacon.
6. Place the meat as well as the peeled and minced garlic and continue cooking for about 10 minutes over high heat. Stir regularly. Before cooking is finished, sprinkle with sifted flour and mix. The flour will then stick to the meat, which will allow the thickening of the sauce.
7. Then pour the marinade, water, and tomato concentrate. Mix and then cover and cook over low heat for about 1 hour.
8. Meanwhile, preheat your oven to 120°C.
9. Add the carrots to the preparation, salt, pepper, and bake the casserole with its lid for at least 2 hours.
10. Add the olives and then cook again for 45 minutes to 1 hour.
11. Cook the tagliatelle or your polenta at the last minute, then serve your beautiful Provençal daube recipe while it's still hot!
How to choose your red wine in the kitchen?
Red wine can be cooked just as well with salty foods, as the main course, as a dessert, with pears with wine for example.
Depending on your recipe, prefer a red wine depending on the origin of the recipe. Indeed, if you decide to cook a beef bourguignon, prefer a Burgundy wine. If you are cooking a Bordeaux sauce, then choose a Bordeaux wine.
If your recipe has no origin, lean towards a bottle of wine, where the grapes have been exposed to the sun so that the aromas are sufficiently developed.
Reminder: Alcohol abuse is dangerous for health, it is to be consumed in moderation. The consumption of alcoholic beverages during pregnancy can have serious consequences on the health of the child. The sale of alcohol is prohibited to minors under 18 years of age.
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