DAUBE PROVENCALE Recipe
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Category: |
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Ingredients: |
Ingredients: Grandma loved stews and garlic, so this was one of her favorites.
4 lbs brisket of beef, trimmed of fat
1 lb bacon
4 large onions, cut into quarters
2 whole heads of garlic (about 20 cloves)
1 strip of orange peel, cut into small dice
1 bay leaf
2 sprigs fresh thyme or 1 tsp dried
Red wine to cover
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Directions: |
Directions:Prepare this dish one day in advance in order for the seasonings to penetrate the meat fully and give it the desired taste.
Cut the meat into large cubes, one and one-half to two inches.
In a Dutch Oven or other deep heavy casserole, cook the bacon until it has rendered its fat.
Remove the bacon from the pan and set aside.
Cook the cubes of meat, adding a few pieces at a time in the Dutch oven with the bacon fat until the meat is browned on all sides.
Sprinkle the meat in the Dutch oven with salt and pepper to taste. Add the onion quarters.
Crumble the cooked bacon and add it to the pot.
Separate the cloves of garlic and peal them. Add them whole to the pot.
Add the remaining ingredients with enough red wine to barely cover the contents of the Dutch oven. Add salt and pepper to taste. Cover closely and simmer over very low heat for three hours or until the meat is tender.
Let the dish cool covered. Refrigerate.
When it is cold, skim the fat from the surface.
Heat the daube to the boiling point before serving. |
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