The daube provencale

Ingredients:

• 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.

Preparation:

Cut onions, tomatoes and  sliced the 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 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.

Baking:

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°C for 1 hour. Check it when simming, and cook at 160°C 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.