Daube Provençale

When we’re in Provence for the summer, I get bombarded with the most varied, often traditional, family recipes. Most of the time, because winter is so short there, these recipes are for summer meals (you’ll see them soon). But I can give you this winter recipe now. It’s delicious.

Since you marinate the meat for 24 hours in an acidic marinade (orange juice and red wine), you can really use any kind of meat: The lesser-quality cuts are perfectly fine choices. I make it with beef, but