La Daube Tarnaise

Casserole of marinated beef

Preparation info
    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

This recipe is traditional to the plateau above the Tarn valley. The inclusion of pork rind and a pig’s foot gives body to the daube – flour is not always used except in recipes which call for an initial browning and frying of the meat.


  • 1 kg ( lb) piece of topside of beef, or chuck
  • salt, pepper
  • 2 <


Cut the beef into 85 g (3 oz) cubes, sprinkle them with coarse salt and pepper and the eau-de-vie and leave them to marinate for an hour. Mix together all the ingredients for the marinade, pour it over the meat and leave in a cool place overnight.

Next day, cut the belly of pork into largish pieces and drain the meat. Colour them all in the pork fat in a large casserole. Sprinkle