Boeuf en daube a la provençal


  • 1.5 kg (3,3 lbs) piece of beef (from the thigh or breast side)
  • 2  onions
  • 4 slices of ham
  • 4 large tomatoes
  • 2 carrots
  • 1 mixed herb bundle or package
  • rind of 1/2 orange
  • 2 cloves of garlic
  • 6-7 black peppercorns
  • 15 black olives

Peel the onions and finely chop them. Cut the ham into 1 cm wide slices. Peel the tomatoes and cut them into quarters. Chop the carrots into rounds. Peel and mash the garlic. Heat the olive oil in a pan that will go into the oven, add the chopped onions with the ham and fry for 5 minutes on low heat until the onions turn translucent. Mix the flour with pepper and salt. Flour the whole meat with this flour and toss it in the pan, into the onion and ham mixture. Increase the heat and fry the meat, turning it until golden on all sides. When your meat is browned; Add the garlic, tomatoes, carrots, mixed herbs, orange peel, black peppercorns and salt. After boiling for 3-4 minutes, take it off the fire, cover it, put it in the oven that you preheated at 150 ( 302) degrees and cook for 4 hours. Add the olives to the meat 30 minutes before the end of the cooking time.

You can check that the meat is cooked by inserting a knife. If the knife goes into the meat easily, your meat is cooked.

After cooking, take the meat on a serving plate and slice it. Put the vegetables around the slices. Put the remaining sauce in the pot on the fire, bring it to a boil and let the excess water evaporate. Take out the orange peel and the mixed herb packet. Pour the sauce, which you have thickened by boiling, over the meat and serve with boiled potatoes and green salad.


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