Provençal Beef with Wine and Herbs

Name: Provençal Beef with Wine and Herbs (Daube à la Provençal)
Cuisine: French
Ingredients: 1.8 kg (4 lb) braising steak, cut into 5 cm (2 in) cubes; peeled zest of 1 orange (without the pith); 12 black peppercorns, slightly crushed with the end of a rolling pin or in a mortar; 2 bay leaves; 2 cloves garlic; 300 ml (10 fl oz) dry red wine such as Cabernet Sauvignon; 300 ml (10 fl oz) dry red wine such as Cabernet Sauvignon; 2 tablespoons olive oil; 1 tablespoon brandy (optional); 1 large onion, peeled and thinly sliced; 1 carrot, peeled and thinly sliced; ½ teaspoon paprika; 2 teaspoons sea salt; 20 grinds black pepper; 1 red pepper, diced; 25 g (1 oz) black olives, stoned (optional); 175 g (6 oz) small white mushrooms, quartered; 1 sprig parsley; 1 bay leaf; 1 teaspoon cornflour mixed to a thin liquid with a little water or wine; 1 teaspoon cornflour mixed to a thin liquid with a little water or wine; 1 teaspoon cornflour mixed to a thin liquid with a little water or wine

Daube à la Provençal

Preparation info

Makes
8-10
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

A rich, earthy casserole that transports you to the smells and tastes of home cooking in the hamlets of Provence. The dish is best made several days ahead; each time it is reheated, the flavour becomes deeper and more intense.

Ingredients

1.8 kg (4 lb) braising steak, cut into 5 cm (2 in) cubes

Europe
Asia
France
Israel
Main course

Method

At least 24 hours (or up to 3 days) before you intend to serve, combine the marinade ingredients in a pot and heat until boiling, then allow to go quite cold. (I do this in the same enamelled cast-iron casserole in which I intend to cook the meat.) Put the beef into the marinade and leave in the refrigerator, basting several times with the juices and turning the meat so that the marinade