The daube provencale

Ingredients:

• 1 kg of scoter or twin,
• 1 bacon rind,
• 1 carrot,
• 4 onions,
• 2 tomatoes,
• bacon 100g diced,
• 100g black olives
• 1 orange zest,
• salt and pepper.

For the marinade:

• ½ liter of red wine,
• 1 glass brandy liqueur,
• two spoonfuls of olive oil,
• 1 tablespoon chopped parsley,
• 1 bouquet garni,
• 2 garlic cloves,
• pepper.

Preparation:

Cut onions, tomatoes and the sliced carrot. Cut the bacon into cubes. Crush two cloves of garlic with a knife. Prepare an orange peel.

Marinade:

Pour wine, brandy, olive oil, parsley, bouquet garni and a good pinch of pepper. Put the meat and bacon rind marinated with tomatoes, olives, crushed garlic, onion into rings, carrots into slices. Marinate for 12 hours minimum.

Baking:

Disposing the rind in the bottom of a daubière, place the meat over and onion, salt and pepper and pour over the marinade by keeping a glass to put in the lid of the daubière. Cook at 180 ° for 1 hour. Check it well simmers, and cook at 160 ° checking occasionally for another 5 hours. When the stew is ready, there is more marinade over the lid of the daubière.

Enjoy your meal !

* This recipe was kindly provided to Remember Provence by the owner of the authentic pottery, pottery in Vallauris.