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Daube provençale
Daube provençale: beef braised in red wine with orange peel and black olives
In Provence the daube is the Sunday and winter-feast dish, traditionally simmered all morning in a pot-bellied clay daubière at the edge of the fire. Chunks of beef are marinated overnight in the fridge with red wine, garlic, herbs and a strip of orange peel, then braised slowly with black olives until the sauce turns dark, glossy and fragrant with citrus. It uses red wine, and the ingredient note gives an alcohol-free version; the optional smoked lardons make it a pork dish too. In Avignon and Nice the leftover sauce dresses macaroni (the macaronade), but polenta or plain boiled potatoes are just as good. Chef's tip: make it a day ahead; it tastes even better reheated, and the fat is easy to lift off once cold.
- Total time
- 250 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the marinade
For the braise
To serve
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Method
0/7 doneStep 1: Put 3 ⅓ lb beef chuck or shin in a large bowl with 3 ¼ cups full-bodied red wine, 1 onion, 3 carrots, 4 garlic cloves, 1 unwaxed orange, 1 bouquet garni (thyme, bay, rosemary, parsley stalks), 2 cloves and 1 tsp black peppercorns. Cover and marinate in the fridge for 12–24 hours, turning once.
10 minStep 2: Heat the oven to 300°F (fan 275°F). Lift the beef out of the marinade, keeping the liquid and vegetables, and pat each piece dry with kitchen paper. Don't skip drying: wet meat steams instead of browning, which is the usual reason a daube tastes flat.
10 minStep 3: Heat 3 tbsp olive oil in a heavy casserole over a medium-high heat. If using lardons, fry them first for 5 minutes until golden and lift out. Brown the beef in batches for 6–8 minutes each, until dark brown on all sides.
25 minStep 4: Add the marinade vegetables to the pot and cook for 5 minutes. Stir in 1 tbsp tomato purée for 1 minute, then pour in the marinade liquid with its herbs and peel, scraping up the browned bits.
6 minStep 5: Return the beef (and lardons) to the pot with 1 tsp salt and bring to a simmer. Cover tightly and braise in the oven for 2½ hours.
150 minStep 6: Stir in 4 oz black olives and braise for another 30–45 minutes, until the beef is fork-tender and the sauce has reduced and coats a spoon.
40 minStep 7: Skim off excess fat, remove the bouquet garni and peel, taste for salt and serve scattered with parsley.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 58 g
- Carbs
- 10 g
- Fat
- 26 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does daube provençale take?
- About 250 minutes in total: 30 minutes to prepare and 220 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of full-bodied red wine?
- Stock with 1 tsp red wine vinegar per 120ml (½ cup).
- What can I use instead of onion?
- 2 shallots per onion.
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