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Provençal braised beef (daube provencale)
5 servings
Cut the meat into square pieces of approximately 6 cm, I shovel these pieces with pork lard, rolled up in finely chopped parsley greens and crushed garlic. Put for a few hours in a marinade of dry white wine, cognac and vegetable oil. Put a well-washed piece of pork with skin on the bottom of the pan. Add the carrots, sliced. Put the pieces of beef interspersed with the onions, chopped rings, mushrooms, tomatoes (no skin) and black olives (no seeds). Sprinkle with the remaining parsley greens, thyme and put the bay leaf. Pour marinade, 2 cups of water, concentrated meat broth into a saucepan. Cover, coat the edges of the lid with dough and keep in an oven or a pre-heated (up to 120-130 ° C) oven for 6-8 hours.
Cut the meat into square pieces of approximately 6 cm, I shovel these pieces with pork lard, rolled up in finely chopped parsley greens and crushed garlic. Put for a few hours in a marinade of dry white wine, cognac and vegetable oil. Put a well-washed piece of pork with skin on the bottom of the pan. Add the carrots, sliced. Put the pieces of beef interspersed with the onions, chopped rings, mushrooms, tomatoes (no skin) and black olives (no seeds). Sprinkle with the remaining parsley greens, thyme and put the bay leaf. Pour marinade, 2 cups of water, concentrated meat broth into a saucepan. Cover, coat the edges of the lid with dough and keep in an oven or a pre-heated (up to 120-130 ° C) oven for 6-8 hours.
carrots - 2 pcs., parsley greens - 3 tbsp. spoons, tomatoes - 200 g, garlic - 3 wedges, salt to taste, bay leaf - 1 pc., lard - 150 g, fresh mushrooms - 200 g, pepper to taste, flour to taste, onions - 1 pc., olives to taste, water to taste, dry white wine - 2 cups, vegetable oil - 1 cup, pork - 50 g, beef - 1 kg, celery to taste, cognac - 0.5 cups, meat broth - 2 tbsp. spoons, thyme to taste
