Recipe

Daube A La Provencale Recipe

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Ingredients

bouquet garni, large, including a generous strip of orange peel .
2 carrots, peeled & sliced .
2 tbsps olive oil .
2 c tomatoes, peeled, seeded & sliced, with juice .
1 lb macaroni .
4 lbs beef shank, boneless, cut into large cubes .
2 tbsps flat leaf parsley, fresh, sliced .
3 c dry red wine .
2/3 c black olives, pitted .
1 pig's foot, cut in two (about one lb) .
1/2 tsp herbes de provence .
3 garlic cloves, sliced .
1 oz dried cepes .
1/4 lb pork fatback, cut into dice .
For the Daube .
2 garlic cloves .
1/2 tsp salt, coarse .
For the Lardons .
2 c broth (or water or a combo(this amount is approximate, it is the amount needed to nearly cover all the ingr) .
1/2 c cognac (or Marc de Provence) .
5 oz lean salt pork, in a slice cut into 1/2 inch strips .
salt .
2 onions, sliced

Directions

Step #1 To prepare the lardons:.
Step #2 In a mortar, lb together the salt, garlic & herbs to form a paste.
Step #3 Mix in the parsely, add the lardons & mix till each lardon is well coated with the mixture.
Step #4 Using a small, with the grain, sharp pointed knife, pierce each piece of beef two to three times, & force a lardoon into each slit.
Step #5 Save any leftover lardons & seasoning.
Step #6 For the Daube:.
Step #7 Put the meat into a non-reactive bowl, add the olive oil & red wine & marinate at about room temp for about 4 hrs, turning the meat around in the marinade several times.
Step #8 In a saucepan, place the pig's foot, the pork rind & the salt pork & water to cover.
Step #9 Bring to a boil, drain & rinse well.
Step #10 Cut the pork rind into one inch squares.
Step #11 In a large bowl, cepes, onions, mix the pork rind, garlic, carrots, salt pork pieces, tomatoes & olives.
Step #12 Put a layer of this pork rind mixture in the bottom of a daubiere or large heavy pot.
Step #13 Place the pig's foot halves on top & finish the layer with pieces of the larded beef.
Step #14 Sprinkle top to taste with salt.
Step #15 Continue layering the pork rind mixture & the meat pieces, burying the bouquet garni in the middle & finishing with the pork rind mixture.
Step #16 Pour over the remaining red wine marinade from the bowl, the marc (or cognac) & almost enough broth and/or water to cover the contents of the pot.
Step #17 Cover up & place over medium low heat.
Step #18 Bring to a boil (this will take about an hr)and adjust the heat to very low to maintain only a murmur at the liquid's surface for about 6 hrs.
Step #19 Skim off, as well as possible, all the fat.
Step #20 Note: If, empty the skimming spoon into a bowland put in the fridge it; when the fat solidifies, you spoon up juices with the fat, at the end of skimming, it can be lifted off & discarded & the jellied juices returned to the leftover Daube.
Step #21 Pre-heat the oven to 400F degrees F.
Step #22 Bring a large pot of salted water to a boil add the macaroni & cook, 10 to 15 mins for most sorts of macaroni.
Step #23 Drain well & empty into a gratin dish.
Step #24 Spoon some of the Daube's cooking juices over the macaroni & put it into the oven for a few mins until the juices are bubbling.
Step #25 Serve the Daube directly from the cooking vessel accompanied by the macaroni.
Enjoy the Daube a La Provencale recipe

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Daube A La Provencale Recipe

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