Daube Provencale Recipe
Ingredients
| 4 to 5 pounds chuck or rump of beef, rolled and tied | ||
| Garlic | 3 Clove (5gm) | |
| 1 onion stuck with 2 cloves | ||
| Dried thyme | 1 Teaspoon, crumbled | |
| Dried rosemary | 1/2 Teaspoon, crumbled | |
| Pepper | 1 Teaspoon | |
| 1 pig's foot, split | ||
| Carrots | 2 | |
| Salt | 2 Teaspoon | |
| Coarse dry red wine | ||
| Tomato Paste | 2 Tablespoon | |
| 1 cup stoned black olives | ||
| Macaroni | 1 pound | |
Directions
Put all ingredients in a bowl except wine, tomato paste, olives, and macaroni.
Add enough wine to cover.
Let stand in refrigerator for 12 to 24 hours.
Put meat and marinade in Dutch oven.
Cover tightly and either simmer on top of stove, or bake in preheated very slow oven (200° F.) for 4 to 6 hours, or until meat is tender.
Add tomato paste and black olives (Italian or Greek type) and cook for another 30 minutes.
Skim off excess fat.
Put meat and pig's foot on a platter and slice meat.
Reserve sauce.
Garnish platter with additional boiled onions and carrots if you wish.
Cook macaroni in boiling salted water until done to your taste, and drain.
Mix with thick luscious sauce and serve with the daube.
This is called macaronnade.
A daube is much better made one day and allowed to rest for 24 hours, when all fat can be removed.
Then it can be eaten either cold in its own jelly or heated and served with macaronnade, as above.
Makes 6 to 8 servings.
Add enough wine to cover.
Let stand in refrigerator for 12 to 24 hours.
Put meat and marinade in Dutch oven.
Cover tightly and either simmer on top of stove, or bake in preheated very slow oven (200° F.) for 4 to 6 hours, or until meat is tender.
Add tomato paste and black olives (Italian or Greek type) and cook for another 30 minutes.
Skim off excess fat.
Put meat and pig's foot on a platter and slice meat.
Reserve sauce.
Garnish platter with additional boiled onions and carrots if you wish.
Cook macaroni in boiling salted water until done to your taste, and drain.
Mix with thick luscious sauce and serve with the daube.
This is called macaronnade.
A daube is much better made one day and allowed to rest for 24 hours, when all fat can be removed.
Then it can be eaten either cold in its own jelly or heated and served with macaronnade, as above.
Makes 6 to 8 servings.
Chef
