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Provencal recipes

 
Marmite

La Daube Provençale

THE typical traditional dish from Provence
Served with pasta and gruyere cheese


Market for 6 persons
  • 2,5 kg of stewing beef or wild boar
  • 2 sliced onions, 250 grms of unsliced smoked bacon, olive oil
  • 1 bouquet garni, a handful of cepe mushrooms(optional)
  • 100 grms pitted black olives
    Marinade (the night before):
  • 1,5 litres of red wine
  • 4 carrots
  • 1 onion
  • 6 cloves
  • 2 bay leaves
  • a few slices of leak
  • zest of ½ orange
  • 2 tablespoons of olive oil
Préparation

  • The night before, marinate the beef (or wild boar) in 1.5 litres of red wine, 4 diced carrots, 1 sliced onion, 6 cloves, 2 bay leaves, a few slices of leak, the zest of 1/2 an orange and 2 tablespoons of olive oil.

  • The next day, drain the meat(keeping the marinade) and lightly brown it with 2 sliced onions and a tablespoon of olive oil. ensuite, add 250 grms of rinded smoked bacon cut into small pieces.

  • In a large pan start cooking the meat in ½ a glasss of olive oil, mean while bring the marinade to the boil adding ½ a litre of water and a bouquet garni, boil for 10 mins, filter the marinade with sieve and add the meat, the onions the bacon, the bacon rind and a handful of cepe mushrooms. Season to taste and simmer for 3 hours.

  • ½ an hour before the end add 100 grms of black olives(or 2 tablespoons of tapenade).

  • Serve with pasta, parmesan, grated gruyere cheese and a good bottle of red wine.

Provencal recipes



Recette Daube provençale en FrançaisProvencal Daube receipe in English

Provencal recipes
Typical provencal recipes
Tian d'aubergine
Flan d'aubergine
Ratatouille
Aïoli
Tappenade
Anchoïade
Soupe au pistou
Daube provençale


 
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