The daube provencale

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  • 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.



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



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.



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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