The daube provencale

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

For the marinade:

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


Cut onions, tomatoes and  sliced the 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 large pinch of pepper. Put the meat and bacon rind to marinate with tomatoes, olives, crushed garlic, onion into rings, carrots into slices. Marinate for at least 12 hours.


Make sure you put a simmer mat underneath the daubiere (or a flat frying pan) to prevent braking from direct fire. Dispose the rind in the bottom of a daubiere, place the meat over with onion, salt and pepper and pour over the marinade. You may save a glass of marinade to pour in the lid of the daubiere. Cook at 180 ° for 1 hour. Check it when simming, and cook at 160 ° checking occasionally for another 5 hours. When the stew is ready, there is no more marinade over the lid of the daubiere.

The recipe can be realized in a traditional oven.

Enjoy your meal !

* This recipe was kindly provided to Remember Provence by Christine, owner of the Authentic Pottery, in Vallauris.

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