Beef Daube Provençal a la Mammy Cocotte
photo and another version of this recipe
Beef Daube Provençal is a classic French recipe that makes every veal meat tasty and savory. The recipe is from my French mother-in-law, who was a great cook (like the most French women) and whose mother was from the region of Burgundy – a place famous for its delicious food.
Recently I used this recipe for my son’s birthday dinner. With this recipe, you will never go wrong for a cozy dinner with family or friends. The taste of the tender meat, accompanied by mouth melting potatoes, creates a feel of comfort and warmth.
Beef Daube Provençal Ingredients (for four people):
-1 kg beef meat; not necessarily the fillet or good quality, you can use any inexpensive beef meat; why you will see later
– Mix of spices “Provençal”; if you don’t have, here is what comprises the mixture and you can do it by yourself: equal parts of savory, rosemary, thyme, oregano, marjoram (all desiccated and crushed into small pieces)
Beef Daube Provençal Preparation:
Cut the meat into pieces of 100gr, put in a pot with the onion cut in four pieces, the two carrots cut in slices, the Provencal herbs and salt, and pepper.
Pour half a litre of red wine and half a glass of vinegar. The wine should be of a good quality because the meat takes the taste of the wine if it’s bad for drinking it’s bad for cooking.
Let the meat to rest in the marinade for one night.
Next day, place a casserole on fire, put 100gr of bacon cut into little pieces, let it melt and remove it just to keep the fat for this recipe. Insert 1 onion cut into 4 pieces. If you don’t have a piece of pork fat, you can add directly already melted lard (2 spoons). Add a little bit sunflower oil too and pour into the casserole the marinated meat that you have prepared the previous night.
Add thyme, rosemary and one piece of orange peel. When the meat reduces its volume and changes colour to brown, add ¼ litres of water, close the pot and let simmer for 2 or 3 hours.
For 8 persons, double the quantities (but not the time!). After such treatment, any cheaper beef meat becomes delicious. This dish is usually garnished with boiled potatoes with carrots, but you can use also pasta to diversify.
I would like to make a clarification:
The recipe of Beef Daube Provençalis is in its original form. It was used for generations when cooking with lard was usual. If you want to eat healthier or have medical reasons to avoid heavy fat, you can use olive oil. So I do. And it is always delicious!
See a list of the 10 best Provencal dishes HERE