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The daube provencale

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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.

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