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Daube A’ La Provencale
Cummulative Rating
N/A
Servings
Serves 6
Difficulty
Medium |
Ingredients
1 quart dry white wine
1/4 cup olive oil
1/4 cup Pernod
Juice of 1 orange
2 Tablespoons herbes de Provence
1/2 teaspoon fresh ground pepper
4 juniper berries
5-6 cloves garlic, to make 3 Tablespoons minced
4 pounds boneless beef chuck, cut into 1-1/2" cubes
3 ounces mushrooms
6 ounces pancetta, chopped
2 carrots, cut into 1/2" slices
2 celery stalks, cut into 1/2" slices
2 onions, chopped
28 ounce can of crushed tomatoes
1 cup pitted black olives, sliced
2 cups gf beef stock
1/4 cup parsley, chopped for garnish |
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Directions
In a large saucepan combine wine, olive oil, Pernod, orange juice, herbes de Provence, pepper, juniper berries and garlic. Bring to a boil and remove from heat. Let cool to room temperature. When cool, pour over beef to marinate. Refrigerate overnight. When ready to cook, drain beef, reserving marinade.
Add all ingredients, except parsley, to a large heavy stock pot, stirring gently to blend. Bring mixture to a boil, then reduce heat to a low simmer. Cook for about 4 hours. The liquid should reduce and thicken into a nice sauce and the beef will be very tender. Adjust seasonings and serve with chopped parsley. |
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Tips
Although traditional Daube A’ La Provencale calls for salt pork, we’ve omitted it and added pancetta instead to reduce the amount of fat and still retain the salty pork nuance.
Plan ahead, the beef should marinate overnight for best results. |
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