Chapter 57: La Daube de Boeuf Provencale

Monte Carlo plates2In France in January 1971, we were doing a survey looking for some different camera positions for the Monte Carlo Rally.  We had turned north from Nice towards the Pont Charles Albert, usually part of the rally route, and after a few miles we turned off to the west.  Narrow roads went into the hills towards the mountains and it was here in a tiny village that we found a restaurant carved out of the rock to form a large cave.

We went in to sample the local fare.

Typical of this region is La Daube de Boeuf Provencale.

Here’s a recipe:

You need:
A kilo of top rump of beef
170 grams of bacon lardons (unsmoked)
85 grams of pork rind
2 carrot,
2 onions
2 tomatoes
2 cloves of garlic
A bouquet garni consisting of parsley, thyme, a bay-leaf and a small amount of orange peel.
2 tablespoons of olive oil
A glass of red wine


Boeuf Daube a la Provencal by cbertel

Slice the meat into pieces one centimetre thick and about 5 centimetres square. Cut the carrots into thin discs.  Slice the onions.   Cut the pork rinds into small squares.  Peel and slice the tomatoes.

Pour the olive oil into the cooking pot, then the lardons, then the vegetables and half the pork rinds. Place the crushes garlic and bouquet on top.

Place the meat slices on top overlapping each other.  Sprinkle on the rest of the pork rinds. Put the cooking pot on the stove using a moderate heat. Leave for fifteen minutes.  In another pot, heat the red wine to boiling and then  pour it over the meat.

Put the lid on the pot and cook in a very slow oven, say 120 degrees celsius  and leave for, at least, two and a half hours.

To serve, remove the bouquet, serve the meat slices, the lardons and pork rinds on to the plate, then pour the sauce around the meat.
Now you can sprinkle on top some parsley and chopped garlic.

Tasty !

Next chapter: Chapter 58: A classic Omelette

© Terence Gallacher 2015.  Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Terence Gallacher and with appropriate and specific direction to the original content.

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