Provencal Beef Daube
Ingredients
- 0.8 kgBeef chuck (cut into large cubes)
- 133.3 gSmoked lardons
- 0.7 LRed wine
- 1.3 pcOnion (sliced)
- 2 pcCarrot (in thick rounds)
- 2 pcGarlic (crushed)
- 1.3 tbspWheat flour
- 66.7 gBlack olive (pitted)
- 0.7 pcCitrus sinensis (L.) Osbeck (wide zest strip)
- 0.7 pcBouquet garni
- 2 tbspExtra virgin olive oil
- 0.7 pinchGray sea salt
- 0.7 pinchBlack peppercorns
Method
Tender beef cubes that fall apart at the touch of a fork, simmered in a thick, dark, glossy sauce. The scent of reduced red wine blends with hints of orange and thyme.
- 1
Heat olive oil in a cast-iron pot. Sear beef chunks over high heat until a brown crust forms on all sides. The juices should caramelize at the bottom.
- 2
Remove the meat. Toss bacon lardons, onions, and carrots into the hot fat. Let them color slightly until onions are translucent and bacon is crispy.
- 3
Return the meat to the pot. Dust with flour and stir to coat. Pour in the red wine all at once. Scrape the bottom with a wooden spoon to release all the caramelized juices.
- 4
Add crushed garlic, bouquet garni, peppercorns, and a wide strip of orange zest. The liquid must cover the meat. Bring to a simmer.
- 5
Cover and cook over very low heat. The sauce should reduce and coat the back of a spoon. Halfway through, add black olives. The meat is ready when it collapses under a fork.
Frequently asked questions
How do you get this dish right?
- The daube is even better reheated the next day, as the sauce becomes creamier.
- Don't skip the orange zest; it's what gives the dish its Provencal soul.
- If the sauce is too thin at the end, remove the lid and increase the heat to reduce it.
How long does this dish keep?
Keeps for 3 to 4 days in the refrigerator in an airtight container. Freezes very well.
