Daube de bœuf à la provençale

Time and Servings

Serves 4 guests

24 hours prep time

4 hours cooking

Ingredients

150 g guanciale or pork rasher)

4 sprigs of thyme

1 sprig of rosemary

1 bay leaf

6 black peppercorns

1 star anise

3 garlic cloves

3 whole cloves

Zest of half an orange

Juice of one orange

1 onion

2 carrots

1 celery stalk

1 bottle of red wine (Shiraz/Syrah)

250g portobellini mushroom

1.5 kilos of chuck roast

1 tablespoon olive oil

1 tablespoon tomato paste

2 tablespoons of flour

2 litres of beef stock

1 bunch fresh parsley

Start the night before by marinating the meat:

Cut the beef roast in pieces of 4x4 cm.

Cut the onion in quarter, each quarter in 3, plant the cloves into the onions.

Peel the carrots and cut in 2 cm slices.

Cut the stalk of celery in 2 cm slices.

Crush the garlic cloves with back of your knife.

In a large mixing bowl combine the meat, onion, carrot, celery and garlic.

Add the black peppercorn, garlic cloves, star anise, bay leaf, thyme and rosemary. Cover with the red wine and the zest of orange.

Cover with lid and marinate for 12 to 24 hours in the refrigerator.

The next day

Decant the meat from the red wine keeping the aromatic garnish on one side as well as the wine.

Using paper towel, dry the meat as much as possible. This will help get a better colour on the meat.

Preheat your oven at 160 degrees.

Cut the guanciale in lardon size.
On high heat start cooking the guanciale and the mushroom with a tablespoon of olive oil.

Once rendered, clear onto a plate.

Season the meat with fine salt and colour the meat in two/three times until nicely brown.

Clear the meat onto a plate.

Add the aromatic garnish (remove the cloves and discard them) to the pot, start cooking and add the meat and guanciale.

Add the flour and make sure it is completely absorbed before adding the tomato paste.

Cover with the red wine and bring to the boil. Reduce for ten minutes and add the stock and orange juice.

Bring to the boil. Add the mushrooms.

Cover with lid and place in the oven for 2 hour 30 minutes.

Add the olives and cook for another 30 minutes.

You need a braising liquid that has reduced nicely and full of flavors, not too runny. Check if the meat is soft and pulls apart.

Before serving, sprinkle some freshly chopped parsley over the daube.
Serve with fresh tagliatelle, polenta or potato purée .

*This can also be done the day prior to the serving day. Flavor will develop even more when rested overnight.