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Beef Stew Provençal
Daube de boeuf provencal
Ingredients
| 1 kg | stew beef (brisket or flank) |
| 1 | bulb of garlic |
| 5 | shallot(s) |
| 50 g | ceps, dried |
| 5 | peppercorn(s) |
| 2 tbsp | thyme leaves, fresh |
| 1 tbsp | rosemary, fresh |
| 1 | carrot |
| 3 tbsp | olive oil |
| 2 | bay leave(s) |
| 125 ml | schnapps (Marc de Provence) |
| 2 l | wine, red, dry (Côtes de Provence) |
| 125 ml | water |
| 1/2 | orange(s), untreated |
| sea salt | |
| pepper, black, ground | |
| clarified butter |
Method
Preparation time: ca. 45 min / Grade of difficulty: tricky / Calories per portion: n/a
First make a seasoning broth: Finely chop garlic, carrots, shallots and braise lightly in 1 tbsp olive oil, grind peppercorns finely in a mortar, add ground pepper, ceps and herbs (put 1/2 tbsp of herbs aside) and deglaze with the schnapps and water. Peel off zests of 1/2 orange and add to liquid. Boil down for about half an hour, then pass broth through a sieve. Put the broth aside.
Cut meat into large pieces and fry in 2 tbsp of olive oil from all sides (if you want add 1 tsp ghee to the olive oil), add salt and freshly ground pepper, add bay leaves and about 1 glass of the wine. Braise the meat softly until all liquid is boiled away, then add the next glass to deglaze the pan, removing brown bits by stirring with a wooden spoon. Repeat until 1.5 l of the wine are consumed. This takes about 2 hours. In the 3rd hour add alternately wine and broth.
Add remaining herbs before serving.
Serve with homemade pasta.
Cut meat into large pieces and fry in 2 tbsp of olive oil from all sides (if you want add 1 tsp ghee to the olive oil), add salt and freshly ground pepper, add bay leaves and about 1 glass of the wine. Braise the meat softly until all liquid is boiled away, then add the next glass to deglaze the pan, removing brown bits by stirring with a wooden spoon. Repeat until 1.5 l of the wine are consumed. This takes about 2 hours. In the 3rd hour add alternately wine and broth.
Add remaining herbs before serving.
Serve with homemade pasta.
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Comments by other users
Thank you Susa, I have some dried ones at home. Regards, Petra
Hi!
I cooked it once and it was fantastic.
Because I didn't get 'Marc de Provenve' I substituted it with Grappa and it works well.
The next time I will add a little orange juice to the sauce.
Cheers
I cooked it once and it was fantastic.
Because I didn't get 'Marc de Provenve' I substituted it with Grappa and it works well.
The next time I will add a little orange juice to the sauce.
Cheers
Sorry, not served with homemade pasta. I'm not good in that. When I let e. g. Spaghetti like pasta dry on the back of chairs, 50% are falling down to the ground.
Do you know a trick to get the best results?
Do you know a trick to get the best results?
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Bookkeeper
09/03/2008 16:03 o'clock