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PROVENCAL DAUBE OF BEEF
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Serves 6-8
4-5 lbs. lean beef 2 each onions and carrots, sliced Bouquet garni: 2-3 sprigs thyme and parsley, 1 bay leaf Salt and freshly ground pepper 1 1/4 cups red wine 4 T. each Cognac and olive oil 1lb. bacon in a single piece 1 large yellow onion cut in quarters 4 cloves garlic 1 1/4 cups or more hot beef stock or canned beef boullion 1/2 cup pitted ripe olives
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PREPARATIONS
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Cut bacon into large cubes. Cut beef in 2-inch cubes and place in a large bowl or earthenware casserole with sliced onions and carrots, bouquet garnish, salt, freshly ground black pepper, red wine, and Cognac, and marinate in this mixture 5-6 hours, stirring occasionally. Heat the oil in a large iron pot or heatproof casserole; sauté the bacon chunks in it and brown the onion quarters in the fat. Drain the meat, reserving juices of the marinade, and sauté the meat with the bacon and onion until browned, shaking the pan from time to time. Add garlic cloves and orange peel; then moisten with the marinade, which has been reduced by simmering to half the original quantity. Pour over hot beef stock. Cover the pot with a tight-fitting lid, and cook in a very slow oven (250-275 degrees F) for 3 to 4 hours. Remove from the oven; skim the fat from the surface; add the olives and correct the seasoning. Cook for another 30 minutes. Serve in the casserole.
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