Beef Daube with Southern Soul
🌿🍷 Slow-cooked in red wine and kissed with orange zest, this Provençal daube is pure comfort. My grandma taught me the layering trick, and now it’s our Sunday ritual. Try it too… it tastes like sunshine and love 😍✨
🥘 Ingredients
- 1 kg beef for braising (chuck, shank, or beef cheek)
- 1 bottle red wine from Provence
- 3 carrots
- 2 onions
- 2 garlic cloves
- 3 sprigs thyme
- 2 bay leaves
- Zest of 1 orange
- 1 tbsp tomato paste
- 150 g bacon bits
- 1 tbsp flour
- 3 tbsp olive oil
- Salt and pepper
- 1 bouquet garni (thyme, bay leaf)
👩🍳 Instructions
- Marinate the meat: The day before, cut the beef into large cubes. In a large bowl, mix it with red wine, garlic, onions, sliced carrots, thyme, bay leaves, and orange zest. Refrigerate overnight.
- Prepare the daube: Drain the meat and set aside the marinade. In a large pot, heat olive oil and brown the meat. Add bacon bits and sauté for a few more minutes.
- Add the marinade: Sprinkle flour over the meat, stir well, then add the marinade and vegetables. Stir in tomato paste and bouquet garni. Season with salt and pepper.
- Simmer: Cover and cook on low heat for about 3 hours, stirring occasionally.
- Serve hot: Enjoy with fresh pasta, steamed potatoes, or crusty bread to soak up the sauce.
⏱ Prep time: 20 minutes
🔥 Cook time: 3 hours
🍽 Servings: 6 people