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LOCATION: Recipes >> Beef Veal >> Boeuf En Daube 06

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BOEUF EN DAUBE PROVENGALE

1 kg / 2 lb 4 oz chuck or braising steak, cubed
3 tablespoons virgin olive oil
150 g / 5 1/2 oz unsmoked bacon, cut in strips
4 large plum tomatoes, roughly chopped
250 g / 9 oz button mushrooms
100 g / 3 1/2 oz black olives, stoned and roughly chopped or 15 g / 1/2 oz can
anchovies, drained and roughly chopped

750 ml / 1 pint 7 fl oz full-bodied red wine
1 large bouquet garni
pared rind of 1 orange, preferably Seville
2 medium onions, cut in wedges
2 medium carrots, thickly sliced
3 cloves garlic, sliced
8 peppercorns
1 tablespoon virgin olive oil

Place the meat in a large china or glass bowl. Pour in the wine
and add the remaining marinade ingredients. Mix well then cover
and leave the beef to marinate in the refrigerator for 12 - 24
hours.

When ready to cook, preheat the oven to 170 C / 325 F / Gas 3.
Remove the meat from the marinade and pat it dry with kitchen paper.
Strain the marinade and discard the peppercorns. Reserve the strained
liquid and vegetables separately.

In a large, heavy, lidded casserole, heat the oil and cook the
bacon over moderate heat. Remove the bacon, draining the fat back
into the casserole, and set it aside. Brown the meat in batches in
the hot fat then remove and set aside with the bacon.

Add the reserved marinade vegetables and orange rind to the casserole
and stir well before adding the beef and bacon. Gently stir in the
tomatoes, mushrooms, olives or anchovies and the marinade liquid.

Bring the mixture to a boil then cover and gently cook the casserole
in the oven for 3 1/2 hours or until the meat is very tender. Stir
the mixture occasionally and top with hot water if the daube is
looking dry. If the daube is bubbling vigorously, lower the oven
temperature so the liquid only just simmers.

When cooked, stir the daube gently then taste and season as necessary.
Discard the orange rind and bouquet garni. The sauce should just
coat the back of a spoon.

Serve the daube with noodles or macaroni.

Serves 6.

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