Boeuf en Daube Provencale Recipe

Name: Boeuf en Daube Provencale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds lean beef, cut in 2 1/2-inch cubes.; 1 pound salt pork; 1/4 pound pork skin; 3 tablespoons butter; Flour; 2 large onions, thinly sliced; 1 clove garlic, chopped; 3 carrots, thinly sliced; Pinch of ground cloves; 1 teaspoon thyme; 1 bay leaf; 1/4 cup cognac, warmed; 1 bottle red Burgundy or California Pinot Noir; 1/2 cup water; Salt, freshly ground black pepper

Servings: persons

2 pounds lean beef, cut in 2 1/2-inch cubes.
1 pound salt pork
1/4 pound pork skin
3 tablespoons butter
Flour
2 large onions, thinly sliced
1 clove garlic, chopped
3 carrots, thinly sliced
Pinch of ground cloves
1 teaspoon thyme
1 bay leaf
1/4 cup cognac, warmed
1 bottle red Burgundy or California Pinot Noir
1/2 cup water
Salt, freshly ground black pepper

1
Cube salt pork and cut pork skin into small rounds.
2
Try out salt pork.
3
When browned, remove from pan.
4
Add butter to rendered fat.
5
Flour beef lightly and brown in butter-fat mixture, turning to brown evenly on all sides.
6
Return salt pork to pan with pork skin, onions, garlic, carrots, ground cloves, thyme and bay leaf.
7
Pour on warmed cognac and ingnite.
8
Extinguish flames by pouring on wine and water.
9
Bring to a boil, add salt and pepper to taste.
10
Cover pan and simmer on low heat (or cook very slowly in a 275F.
11
oven) for 8 hours.
12
The liquid must never return to the boiling point.
13
Serve with parsleyed boiled potatoes.
14
With this, drink the same red wine used for cooking, Burgundy or a Pinot Noir.

764

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pounds lean beef, cut in 2 1/2-inch cubes., 1 pound salt pork, 1/4 pound pork skin, 3 tablespoons butter, and more.

Yes, Boeuf en Daube Provencale falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Boeuf en Daube Provencale

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