Barbecued Beef in a Provençal Blanket

Name: Barbecued Beef in a Provençal Blanket (Aloyau de Boeuf à la Provençale)
Prep time: 2 h 30 min
Total time: 2 h 30 min
Yield: Serves 4—I HOT MEAL, I COLD
Cuisine: French
Ingredients: Whole black Tellicherry pepper, dried or Fresh savory and thyme; Whole black Tellicherry pepper, dried or Fresh savory and thyme; Whole black Tellicherry pepper, dried or Fresh savory and thyme; Whole black Tellicherry pepper, dried or Fresh savory and thyme; Beef for barbecuing, short loin or sirloin according to grade, boneless and fatless (about 3 lbs.); Beef for barbecuing, short loin or sirloin according to grade, boneless and fatless (about 3 lbs.); Beef for barbecuing, short loin or sirloin according to grade, boneless and fatless (about 3 lbs.); Beef marrow if available (5 ounces); Butter (2 Tb); Yellow onions (2 medium); Olive oil (1 or 2 Tb); dry breadcrumbs (about ½ cup); Anchovies, either fresh whole or canned fillets (4 ounces); Bacon, dark-smoked and lean (½ lb. to be ground, either by the butcher or at home, plus 1 lb. in thick slices); Fresh parsley (small bunch); Shallots (2 or 3, according to size)

Aloyau de Boeuf à la Provençale

Preparation info

Serves
4
—I HOT MEAL, I COLD

Difficulty
Medium
Ready in
2 hr 30

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

About

Good at any time of the year. (See notes menu and wine suggestions.)

Ingredients

Staple Items

Butter (2 Tb)
Yellow onions (2 medium)
Olive oil (

Europe
France
Main course
Mediterranean
Provence

Method

Cajole your butcher into cutting you a piece of first-class barbecuing beef, of the right shape and size for your turning spit. Let it come to room temperature while you assemble the Provençal “blanket.” In a large mixing bowl, assemble and work together: the ½ pound of ground bacon, the anchovie