Petitchef

Foods of provence: beef daube and a winter french orange salad for dessert

Main Dish
4 servings
15 min
15 min
Very Easy
Put the beef chunks in a large bowl and cover with the marinade. Cover and marinate in the refrigerator overnight.

Ingredients

Number of serving: 4
4 to 5 pounds of boneless bottom round, cut into 1 ½ chunks

La Marinade


½ pound thick-cut bacon, cut crosswise into ½ inch strips (lardons)

1 large mild onion, chopped

2 tablespoons flour

Fine sea salt and freshly ground black pepper to taste

Chopped fresh Italian flat-leaf parsley for garnish

Preparation

  • Put the beef chunks in a large bowl and cover with the marinade. Cover and marinate in the refrigerator overnight.
  • Remove the beef from the bowl and blot dry with paper towels. Set aside.
  • Strain the marinade through a sieve, reserving both the liquid and the solid ingredients.
  • Place a large, non-stick sauté pan over medium to medium-high heat. Add a little olive oil, then the bacon and onion and cook, stirring frequently, for about 5 minutes until bacon is done and onions are soft. Remove from the pan and set aside.
  • Add some of the beef, sprinkle with a little of the flour, salt and pepper and cook until they are brown on all sides. Take care not to crowd the pan or the meat will stew and not brown. Brown the meat in batches until all have been cooked.

    Transfer the browned meat, bacon and onion to a large ovenproof Dutch oven. Add the reserved marinade and vegetables to the beef. If necessary add boiling water so you cover the ingredients. Bring to a boil, then reduce the heat, cover tightly and cook over very low heat for at least 3 hours. Towards the end of cooking, taste and adjust the seasonings to taste. Remove from the heat, let cool, then refrigerate overnight covered.





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