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).
Trim the beef to remove fat and gristle and cut into
The next day, remove the meat from the marinade with a slotted spoon and dry with paper towels.
Refrigerate for 24 hours and then remove the fat, which will look like a sheet of wax. Discard the bouquet garni and the pork and orange rinds. Add the black olives and sprinkle with parsley and cheese. Serve with a red Burgundy.
© 1990 Mireille Johnston estate. All rights reserved.