Daube Provencale Recipes

Steps:

• Marinate the beef in the red wine, vinegar, carrots and 1/2 of the onions for 6 hours or overnight.
• Preheat the oven to 325 degrees F.
• Remove the beef from the marinade (reserving the marinade) and dry gently with paper towels. Heat 1 tablespoon of the oil in a heavy Dutch oven over medium heat and cook the bacon lardons until crisp. Remove the bacon and set aside, reserving the fat. Add the remaining 1 tablespoon oil to the bacon fat in the Dutch oven and brown the beef on all sides. Once the beef is browned, add in the reserved marinade, bacon lardons, the remaining onions, rosemary, thyme, garlic and bay leaves. Add 2 cups water and sprinkle with salt and pepper. Bring to a simmer, then cover tightly and cook in the oven for 3 to 4 hours. Check the daube every hour and add a little more water if needed. Remove the herbs and serve the daube (be sure to reserve the sauce) with the Macaronade.
• Preheat the oven to 350 degrees F. Grease a gratin dish.
• Cook the pasta in salted water according to the package's instructions for al dente. Drain and toss with the cheese and daube sauce. Place the pasta in the gratin dish, and top with the breadcrumbs, sprinkle with salt and pepper and dot with the butter. Bake 15 minutes and serve with the daube.

Steps:

• In a large skillet, heat oil over medium-high heat. Sprinkle meat with 1/2 teaspoon salt and 1/4 teaspoon pepper; brown meat in batches. Transfer beef to 4-qt. slow cooker. , Add carrot, onions, garlic and remaining salt and pepper to skillet; cook and stir until golden brown, 4-6 minutes. Add tomato paste; cook and stir until fragrant, about 1 minute. Add wine, stirring to loosen browned bits from pan; bring to a boil. , Transfer meat mixture, tomatoes, broth and seasonings to slow cooker. Cook, covered, on low 5-7 hours or until tender. Discard bay leaf. Serve with hot cooked pasta or mashed potatoes. If desired, sprinkle with fresh thyme.

Steps:

• Make a bouquet garni: Put thyme, bay leaf, cloves, peppercorns, and zest on a piece of cheesecloth; tie into a bundle. Combine onion, garlic, celery, carrots, bouquet garni, and wine in a large non-reactive bowl. Add beef, and toss to coat. Cover, and marinate in the refrigerator 12 to 24 hours, stirring occasionally.
• Preheat oven to 300 degrees. Remove beef from wine mixture; pat dry with paper towels. Set aside. Transfer wine mixture to a heavy pot; bring to a boil. Reduce heat; simmer 5 minutes. Set aside.
• Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook half of the beef, turning, until deeply browned, about 2 minutes per side. Transfer to a plate. Repeat with remaining oil and beef.
• Stir tomato paste into stock; add to the skillet, scraping up browned bits with a wooden spoon. Add to wine mixture. Stir in olives and beef. Season with salt. Bring to a simmer over medium-high heat.
• Cover daube; transfer to oven. Cook 2 hours. Reduce oven temperature to 275 degrees if daube starts to boil. After 2 hours, stir in orange juice. Cook until beef is very tender, about 30 minutes more.

Steps:

• Preheat oven to 350 degrees F.
• Heat butter in Dutch oven or heavy casserole pan. Season meat with salt and pepper, sprinkle with flour and stir to incorporate. Add the meat to the pot and cook until well browned, about 5 to 7 minutes.
• Add carrots, celery, onion, and fennel and cook for 5 minutes. Add garlic, herbs, and orange zest and cook for 2 minutes. Add wine and orange juice and reduce by 1/2. Add the stock and bring to a simmer.
• Simmer for 15 minutes then transfer to oven. Cook for 1 1/2 to 2 hours, stirring occasionally. When the meat is very tender and the sauce is thickened, remove, and season with salt and pepper.

Steps:

• To prepare the lardons:.
• In a mortar, pound together the salt, garlic and herbs to form a paste. Mix in the parsley, add the lardons and mix till each lardon is well coated with the mixture.
• Using a small, sharp pointed knife, pierce each piece of beef two to three times, with the grain, and force a lardon into each slit. Save any leftover lardons and seasoning.
• For the Daube:.
• Put the meat into a non-reactive bowl, add the olive oil and red wine and marinate at room temperature for about 4 hours, turning the meat around in the marinade several times.
• In a saucepan, place the pig's foot, the pork rind and the salt pork and water to cover. Bring to a boil, drain and rinse well. Cut the pork rind into one inch squares.
• In a large bowl, mix the pork rind, salt pork pieces, carrots, onions, garlic, cepes, tomatoes and olives.
• Put a layer of this pork rind mixture in the bottom of a daubiere or large heavy pot. Place the pig's foot halves on top and finish the layer with pieces of the larded beef. Sprinkle to taste with salt.
• Continue layering the pork rind mixture and the meat pieces, burying the bouquet garni in the middle and finishing with the pork rind mixture.
• Pour over the remaining red wine marinade from the bowl, the marc (or cognac) and almost enough broth and/or water to cover the contents of the pot.
• Cover and place over medium low heat. Bring to a boil (this will take about an hour)and adjust the heat to very low to maintain only a murmur at the liquid's surface for about 6 hours. Skim off, as well as possible, all the fat.
• Note: If, at the end of skimming, you spoon up juices with the fat, empty the skimming spoon into a bowland refrigerate it; when the fat solidifies, it can be lifted off and discarded and the jellied juices returned to the leftover Daube.
• Pre-heat the oven to 400°F.
• Bring a large pot of salted water to a boil add the macaroni and cook, 10 to 15 minutes for most sorts of macaroni. Drain well and empty into a gratin dish. Spoon some of the Daube's cooking juices over the macaroni and put it into the oven for a few minutes until the juices are bubbling. Serve the Daube directly from the cooking vessel accompanied by the macaroni.

Steps:

• Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown beef in batches., Add carrots, onions and garlic to pressure cooker; cook and stir until golden brown, 4-6 minutes. Add tomato paste; cook and stir until fragrant, about 1 minute. Add wine, stirring to loosen browned bits. Return beef to pressure cooker. Add tomatoes, broth, rosemary, thyme, bay leaf, cloves and remaining 1 teaspoon salt and 1/4 teaspoon pepper. Press cancel., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in beef should read at least 160°. Discard bay leaf. Serve with hot cooked pasta. If desired, sprinkle with additional thyme. Freeze option: Place beef and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.

Steps:

• Prep the lamb: Heat olive oil in a Dutch oven on high heat. Add the butter. Foam it. Let it subside. Season the meat with salt and pepper. Sear on all sides in a hot pan, in batches if need be, until all of it is deep, dark brown. When browned, remove from the pan with the tongs and set aside.
• Cook the stew: Add the bacon to the still-hot pan and cook until it's crispy and has rendered out its fat. Remove the bacon from the pan and set aside.
• Discard most of the fat and then add the onion, celery, and garlic to the pan. Cook over medium-high heat until the vegetables have caramelized (browned), about 5 minutes. Using the wooden spoon, stir in the tomato paste and cook for about 1 minute. Stir in the flour and cook for an additional minute. Stir in the wine and scrape up all that brown stuff.
• Bring the wine to a boil, reduce by half, then add the stock (and a teaspoon of demi-glace if you have any). Bring back to a boil and reduce immediately to a simmer. Add the lamb, carrot, bouquet garni, orange zest, and bacon. Season with salt and pepper, cover the pot, and simmer over low heat for about 90 minutes, occasionally skimming the fat from the surface of the stew.
• After 90 minutes, add the potatoes to the stew and cook until they are tender, about 12 to 15 minutes. Skim the stew a final time, making sure there's no film of fat floating on the surface, then serve in a big old bowl, garnished with the chopped parsley.

Steps:

• Heat the oil in a heavy-bottom saucepan over medium heat. Sprinkle the beef with flour. Brown the meat in the oil until golden, about 3 minutes per side. Remove meat from pan. Set aside. Add the onion and garlic. Saute until translucent, about 5 minutes. Add the wine. Increase the heat to high and simmer until reduced to 1/2 cup, about 5 minutes. Return the beef to the pot.
• Add 3/4 of the carrots, 3/4 of the celery root, 4 artichoke hearts, olives, rosemary, orange rind, allspice, clove and broth. Stir to combine. Cover partly and simmer over medium-low heat until the meat is tender, about 1 1/2 to 2 hours. Add the remaining artichoke hearts, carrots and celery root. Continue cooking until tender, about 20 to 30 minutes. Season to taste with salt and pepper. Divide among 4 bowls. Garnish with parsley.