DAUBE PROVENÇALE

DAUBE PROVENÇALE image

Yield 6 people

Number Of Ingredients 12

I pound of beef chuck roll, diced about a I" cube.
Ox tail or neck bones; and/or a veal foot. For flavor.
1 cup of chopped bacon, smoked or not.
The bark of an orange studded with cloves.
A bay leaf, salt, pepper, herbes de Provence, a pinch of cinnamon, a pinch of nutmeg.
5 medium size carrots, 1 big onion. Sliced and diced
A Côtes de Provence red, or Côtes du Rhône.
A can of diced tomatoes,
Black olives
Garlic, smacked or whole, but not crushed
A dozen of sliced button or crimini mushroom
Techniques: There are two very traditional way to make Daube, both equally good.

Steps:

Technique one: Marinate all the ingredient overnight, then cook them for 6h on low flame. Add liquid if needed, (broth, water, wine). Technique two: Sauté meat, onion, carrot, bones, until slight browning. Deglaze with tomatoes and wine until it covers it all. Add the rest of the ingredients and cook on low flame for 6 hours. Add liquid if needed, (broth, water, wine). USE a heavy braising pan with a heavy lid. The best is cast iron with a cast iron lid or cast aluminum alloy with glass lid.