Daube de boeuf de l’Auberge de la Madone aux cèpes et à l’orange

Name: Daube de boeuf de l’Auberge de la Madone aux cèpes et à l’orange (Daube of beef with wild mushrooms and orange, Auberge de la Madone)
Yield: Serves 4–6
Cuisine: French
Ingredients: ½ bottle red wine (a Bellet or a Côtes du Rhone); ½ bottle red wine (a Bellet or a Côtes du Rhone); 2 tablespoons marc de Provence or cognac; 2 tablespoons marc de Provence or cognac; 225 g/8 oz cèpes, chanterelles or other wild mushrooms; 2 tablespoons butter; extra-virgin olive oil; ½ bottle red wine (a Bellet or a Côtes du Rhone); salt and ground black pepper; salt and ground black pepper; 225 g/8 oz cèpes, chanterelles or other wild mushrooms; 225 g/8 oz cèpes, chanterelles or other wild mushrooms; juice of 1 small orange; 2 strips dried orange peel; dried red pepper flakes (optional); 1–2 tablespoons tomato concentrate; 1.25 kg/3 lb beef for braising, preferably equal quantities of rump, leg and shin, cut into 100 g/4-oz cubes; 2–4 carrots, cut into thick slices; 1 stalk celery, cut into thick slices; 2 sprigs flat-leafed parsley; 2 medium onions, coarsely chopped; 2 cloves garlic; 2 cloves; 12 black peppercorns; 2 sprigs fresh thyme; 2 bay leaves

Daube of beef with wild mushrooms and orange, Auberge de la Madone

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

Ingredients

1.25 kg/3 lb beef for braising, preferably equal quantities of rump, leg and shin, cut into 100 g/4-oz cubes
2–4 carrots<

Europe
France
Mediterranean
Provence
Gluten-free

Method

To Prepare the Marinade

One or two days before serving: in a large heat-proof earthenware, enamelled or stainless steel casserole, combine the cubes of meat; carrots, onions, garlic, celery and herbs and spices. Pour over the red wine and marc de Provence or cognac and 4 tablespoons olive oil; stir well to ensure that the meat is impregnated with the