Boeuf à la Niçoise

Name: Boeuf à la Niçoise
Cuisine: France
Ingredients: 1 garlic clove, peeled; bouquet garni; freshly ground black pepper; 1 tablespoon olive oil; 3 large onions, chopped; 1 carrot, sliced; 1 celery stalk, chopped; 3 cups red wine; 1 3- to 4-pound boneless rump or round of beef; salt; 4 tablespoons olive oil; 1 cup freshly grated Parmesan or Swiss cheese; 1 cup freshly grated Parmesan or Swiss cheese; ½ cup small Niçois black olives or pitted oil-cured olives; 6 carrots, sliced; 2 tablespoons finely chopped parsley; ½ cup small Niçois black olives or pitted oil-cured olives; 2 teaspoons thyme; 1 small piece pork rind; rind of 1 small orange (or 4 2-inch pieces of rind); 1 whole clove; 2 garlic cloves, peeled and crushed; ½ cup diced lean salt pork; 2 tomatoes, chopped; 6 small white onions

Marinated Beef Simmered with Tomatoes, Wine, and Spices

Preparation info

For
6
People

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

Although this takes two days to prepare, it is well worth the effort. This Niçois version of the classic boeuf bourguignon is superb. The orange rind, herbs, garlic, and olives give it a fresh and distinctive flavor. Be generous with your proportions because this dish is not only delicious the day after but its leftovers are the basis for Ravioli Niçoise (pp. 222–25).

Serve this with Pâtes aux Oeufs, Gno

Ingredients

Europe
France
Dinner
Gluten-free

Ingredients

Method