2462 Daube à la Provençale

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut kg (3 lb 6 oz) chuck steak, topside and silverside into large cubes and lard each piece along the grain of the meat with a strip of salt pork fat rolled in chopped parsley mixed with a little crushed garlic. Season with salt and pepper and marinate with 1 litre ( pt or U.S. cups) white wine; 1 dl ( fl oz or ½ U.S. cup) brandy and 2 tbs oil.

Take an earthenware utensil of a suitable size and place inside in layers 1) the marinated beef, 2) 150 g (5 oz) salt pork rind, blanched and cut in cm (½ in) squares, 3) 200 g (7 oz) small cubes of blanched salt belly of pork, 4) 150 g (5 oz) thin round slices of carrots, 5) 120 g (4 oz) each of chopped raw mushrooms and onions, 6) 400 g (15 oz) chopped tomato flesh, 7) 2 cloves of crushed garlic, 8) a pinch of powdered thyme and bayleaf, 9) 30 stoned black olives.

Place a Bouquet of parsley stalks together with a strip of dried orange peel, in the centre, add the marinade and 3 dl (½ pt or U.S. cups) veal gravy, and cover with a lid, sealing with paste as in the previous recipe. Place in a moderate oven and cook very gently for 6 to 7 hours.

When ready, remove the Bouquet and any fat on the surface of the liquid; present and serve the dish as it is.