Daube de Boeuf Provençale
by Paula Wolfert
adapted from Mediterranean Cooking, rev, ed.
(Ecco, 1994)
Serves 6

Like many stews, this one is best served the next day. In fact, some cooks heat and cool it over several days for maximum flavor. If you can’t wait, no problem. You’ll find it utterly irresistible right out of the pot. — Linda Avery

convert Ingredients
1/2 cup sliced carrots
1/4 cup sliced celery
1/4 cup chopped onion
3 tablespoons olive oil
2 tablespoons mixed herbs: parsley, thyme, crumbled bay leaf, and rosemary or savory
2 teaspoons chopped garlic
2 cups dry red or white wine
Salt
12 black peppercorns
1 pound beef shank
1 pound beef short ribs
1 pound grainy beef chuck, cut into small chunks
2 medium onions, thinly sliced
1/2 cup pancetta, cut into 1/4-inch dice
35 ounces canned tomatoes, seeded and chopped
Bouquet garni of bay leaf, parsley sprigs, and thyme leaves, tied together
1 tablespoon orange zest
Parchment paper, cut to fit the inside diameter of the pot
1/4 pound fresh mushrooms, sliced
2 dozen brine-cured black olives, rinsed and pitted
2 tablespoons chopped parsley

Method
1. In a small skillet, sauté the carrots, celery, and onion in the olive oil over low heat. Add the herbs and garlic and continue cooking until the flavors are released. Add the wine, salt, and peppercorns. Bring the liquid to a boil and then reduce and simmer for 10 to 15 minutes. Remove from the heat and allow to cool completely.

2. Place the beef cuts in a bowl and pour over the cooled marinade. Cover with foil and refrigerate overnight, turning the meat once or twice.

3. Preheat the oven to 350°F (175°C). Place the meat and the marinade in a heavy casserole or Dutch oven with a tight-fitting lid. Scatter the sliced onions and then add the pancetta, tomatoes, bouquet garni, and orange zest. Wet the parchment circle and place it on top, pressing down to remove any air bubbles. Cover and cook for one hour. Lower the temperature to 250°F (120°C) and cook an additional 3 to 4 hours, until the meat falls apart easily.

4. Set the pot on top of the stove over very low heat. Remove the parchment and stir in the mushrooms and olives. Cook until the mushrooms are tender, about 10 minutes. Remove the bouquet garni and skim the fat from the top of the cooking liquid. Adjust the seasoning. Sprinkle with chopped parsley and serve over cooked noodles.

Recipe ©1994 Paula Wolfert. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

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