Cooking in terracotta is healthy, it allows to gently cook ingredients keeping their own taste...
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.
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