La Daube de la Saint-André

Beef casserole in the style of a terrine

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

Saint André was the brother of St Peter and his feast day falls on 30 November. This coincides with the real beginning of winter and is celebrated with a typically heart-warming daube of beef. An unusual approach in this dish is one which crops up all over the South-West from the Périgord to the Landes: the stew is prepared with alternate layers of fairly thinly sliced meat and a hachis made with pork belly, garlic and parsley. Sometimes the meat is lightly crushed with a fork