Boeuf en daube (Braised beef)

 

                The recipe for this dish varies from region to region. In a popular version from the Pyrenees in southwest France, the meat is diced after being marinated, while in other parts, it is cooked in one piece until it is almost falling apart. Here the meat is cut into thick portions before cooking. In past years, a daube was cooked in a heavy pot called a "daubière" that was burried in hot coals. The olives in the recipe that follows reveal its Provençal origins.

                The pig's feet (trotters) are optional, but they have a gelatinous quality that gives the sauce a beautiful texture.

Serves 8

• 1.5 kg (3 lb) piece good-quality lean beef
• 2 carrots, sliced
• 2 onions, sliced
• 2 tomatoes, peeled and chopped
• 1 bouquet garni
• 2 garlic cloves
• 2 ml black peppercorns
• 375 ml red wine
• 45 ml olive oil
• 15 ml brandy
• 4 thick bacon slices (rashers), rind removed
• 2 pig's feet (trotters), optional
• Beef stock, if required
• 16 black olives

1. Cut any fat from the meat and trim into e neat shape.
2. Combine the vegetables, bouquet garni, garlic, peppercorns, wine, oil and brandy in a large bowl, then add the meat ; cover and marinate for at least 8 hours, turning the meat occasionally.
3. When ready, cut the meat into 2 or 3 thick slices ; place 2 of the bacon slices on the base of a lightly oiled heavy saucepan ; place the meat on top, arrange the vegetables around the sides, then pour on the liquid from the marinade.
4. Add the remaining 2 slices of bacon, cut into pieces, and add the pig's feet if using.
5. Cover the saucepan and cook over the lowest possible heat for at least 3 hours ; the meat should be meltingly tender.
6. Occasionally check to ensure the liquid is not evaporating ; if it is, add a little hot beef stock.
7. Remove the pig's feet and discard ; skim as much fat as possible from the surface of the liquid.
8. Remove the meat and vegetables and keep warm.
9. Add the olives and reduce the liquid by about one-third over medium heat ; cut the meat into serving portions and spoon over some of the sauce and a few olives.
10. Serve with noodles and beans.

Choose Bandol, made from the Mourvèdre grape and probably the best red of Provence. The more commonly seen Côtes-du-Rhône is an alternative.

BON APPÉTIT