Boeuf en daube à l’ancienne

Name: Boeuf en daube à l’ancienne (Slow-cooked daube of beef)
Cuisine: French
Ingredients: 1.5 kg/3 lb 8 oz lean top rump of beef, rolled; 3 lemon slices; 1 bay leaf; salt and ground black pepper; 4 tomatoes, peeled, seeded and diced; 3 tablespoons olive oil; salt and ground black pepper; 3 cloves garlic, halved; 100 g/4 oz fat salt pork; 4 sprigs parsley; 300 ml/½ pint beef stock; 12 button onions; 100 g/4 oz mushrooms, quartered; 4 shallots, finely chopped; 2 cloves garlic, finely chopped; 1 pinch thyme; 150 ml/¼ pint dry white wine; ground black pepper; 3 teaspoons olive oil; 3 teaspoons finely chopped herbs (chives, tarragon, parsley); 3 teaspoons finely chopped herbs (chives, tarragon, parsley); 3 teaspoons finely chopped herbs (chives, tarragon, parsley); 3 teaspoons finely chopped herbs (chives, tarragon, parsley)

Slow-cooked daube of beef

Preparation info

Serves
6

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

This is an unusual daube in that the meat is cooked – like a pot roast – in one rolled piece. It is then sliced just before serving.

Ingredients

1.5 kg/3 lb 8 oz lean top rump of beef, rolled
3

Europe
France
Provence
Main course
Gluten-free

Method

Make 6 small incisions in the top of the beef with a sharp knife and bury half a clove of garlic in each.

In a deep long dish, large enough to hold the rolled beef, make the marinade. Combine the lemon slices, bay leaf, thyme, finely chopped herbs, wine and olive oil, and season with freshly ground black pepper to taste. Stir to blend. Add the rolled beef to the marinade, cover and refr