Brouffado des Mariniers du Rhône

Name: Brouffado des Mariniers du Rhône (Rhône ferrymen’s Stew)
Yield: 6
Cuisine: France
Ingredients: 2 tbsp/30 ml olive oil; 2 tbsp/30 ml red wine vinegar; 1 3 in/7.5 cm strip dried orange zest; 1 bay leaf; 6 cloves; 3 lb/1.4 kg lean beef such as chuck or topside/round, cut in 12 slices; salt & pepper; 3 tbsp/45 ml capers; olive oil; 3-4 tsp/15-17.5 ml cornichons (gherkins) chopped, for garnish; 6 anchovies, soaked in milk; 1 big onion, finely chopped; 2 garlic cloves, peeled and finely chopped; 1 tsp/5 ml olive oil; 1 clove garlic; ¼ tsp/1.25 ml nutmeg

Rhône ferrymen’s Stew

Preparation info

Difficulty
Easy

Appears in

A Table in Provence

By Leslie Forbes

Published 1987

About

This very old recipe for marinated beef cooked with anchovies, a simpler version of one that Monsieur Dumas serves, is known up the Rhône river as far as Lyons. The river ferry-men used to carry it in big pots ready to heat up in the evening and it is still a dish that is better on the second day than the first.

Ingredients

3 lb/1.4 kg lean beef such as chuck or topside/round, cut in 12 slices

Europe
France
Rhone
Main course
Mediterranean
Gluten-free
Provence

Method

Cover the beef with marinade, rub it in well and leave over-night. The next day oil a flame proof casserole (just big enough to hold all the ingredients closely packed) and in it layer the beef, onion, garlic and capers. Pour the marinade over the top, press down very well & seal hermetically, leaving as little room as possible between the meat and the cover. Cook in a low oven or over a lo