Daube is a classic Provençal stew made with inexpensive beef braised in wine, vegetables, garlic, and herbes de Provence, and traditionally cooked in a daubière, a braising pan.
A traditional daubière is a terracotta pot that resembles a pitcher, with a concave lid.
The slow cooking produces meltingly soft fall of the bone tender beef. The herbs and spices add a real flavour kick. End result Delicious.
INGREDIENTS Serves 4
4 tablespoons Olive Oil
1.5 kg beef cut into large pieces
2 large onions
125g unsmoked pancetta
5 garlic cloves peeled
500g carrots cut into slicers
1 bottle of red wine
2 bay leaves
5 thyme sprigs
1 teaspoon cinnamon
1 teaspoon ground all spice
3 cloves
3 teaspoons sugar
Strips from 1 orange
4 tablespoons cognac
Salt and pepper
METHOD
Heat the oil in a large heavy based pan, put the meat in and cook turning the pieces to brown all over
Remove the meat to a plate.
Put the onions and pancetta in. Saute for 8 minutes, stirring till the onions are lightly coloured, and the pancetta as released its fat. Add the garlic for the last couple of minutes, then the carrots. Season
Return the meat to the pan, pour in the wine, add the herbs, spices,orange peel, and the sugar.
Add sufficient water to cover, bring to the boil, then turn the heat down low, cover the pan and simmer gently for 3 hours, keeping the meat submerged. Towards the end add the cognac.
Serve with creamed potatoes
Original recipe Claudia Roden
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