DAUBE DE BOEUF PROVENCALE
| INGREDIENTS For the marinade 2.2lb - 1 kg of paleron, chuck, beef cheeks or rump 2 large carrots 2 onions 2 garlic cloves 1 bottle of red wine 5 cloves 4 sprigs of thyme (one tsp dried) 2-3 bay leaves Zest of one orange Salt and pepper For the second step 7oz - 200g Bacon 5oz -150g black olives 3 cups tomato puree 2 tbsp all purpose (plain) flour 5 tbsp olive oil Salt and pepper Optional, small bunch of flat leaf parsley | HOW TO MAKE
1.Trim off any excess fat or sinew and dice the meat into large bite size chunks and place in a mixing bowl or marinating container.
2.Slice the peeled onions finely. Cut the peeled carrots into medium thick slices (angle cuts are nicer). Add the minced garlic, thyme, salt and pepper and a whole bottle of red wine.
3.Slice the peel (zest) of the whole orange and pierce the layers together using all the cloves. Add to the marinade along with the bay leaves. Mix well, cover and refrigerate for at least 12 hours.
4.Remove the orange peel and thyme. Fish out the meat pieces and place on a kitchen towel and pat dry to remove moisture.
5.Place a Dutch oven on high heat, add enough olive oil to just cover the bottom. Once hot, brown your meat pieces one third at a time. Set aside on a plate once nicely caramelised. Repeat process until all the meat is cooked. Scrape the bottom of the pot so it doesn’t burn.
6.Remove the rind of your bacon (if any) and slice into large lardons. Add to the same pot and cook until the fat starts to render.
7.Add the flour and mix well, return the meat to the pot along with the tomato puree. Add the marinade, mix well and cover with a lid. Place in oven and first bake for 120 min at 285°F – 140°C.
8.Remove from oven, check seasoning and add the pitted black olives. Return to oven and second bake for 30-45 min at 285°F – 140°C.
9.Remove from oven, and leave to rest 20 minutes before serving. While it’s resting, as an option, chop some parsley and sprinkle over the finished dish.
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NOTES
Serve with boiled potatoes, plain pasta. Freeze it in portions for ready meals, reheat in microwave. Olives can also be quite salty, so take that into consideration when adjusting your seasoning.
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