Tuesday, November 13, 2012

Daube Provencal

A faster and easier approach to the traditional Daube. This recipe was inspired by the daube served at Chez Barale in old town Nice. Now the traditional doube's cooking time is somewhere around 8 hours which is just not realistic for our busy lifestyles today so I have created a method that keeps the full robust flavors of the traditional but cuts your prep and cooking time considerably!

8 ounces dried proccini mushrooms
2 pounds beef ( I use an inexpensive chuck)
2 pounds pork
1 pound veal
4 ounces salt pork
1/4 cup olive oil
2 onions
3 cloves garlic
2 tablespoons Herbs De Provence
3 cups chopped tomatoes
1/2 cup red wine
1 pound carrots
1/4 cup cognac
1 bouquet garni (parsley, thyme bay leaf)
1 tablespoon orange zest

Soak mushrooms in 1 cup hot water
Cube the beef, pork, veal but leave the salt pork whole
Brown the meat in olive oil. Do this in batches so as not to overcrowd the pan.
Chop the onion and garlic.
Add to the meat and saute over medium heat for 15 minutes.
Drain the mushrooms, chop and add to the pan along with the strained juices.
Add Herbs De Provence and tomatoes.
Cover and simmer for 30 minutes.
Add the red wine, cover and simmer for 1 hour.
Add the carrots, cognac, bouquet garni and cognac; cover and simmer for 2 1/2 hours.
Daube Provencal is taditionally served with ravioli stuffed with Swiss Chard.  Any wide pasta or mashed potatoes make a heavenly match for this Daube Provencal!

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