Daube Chaude a la Provencale

Ingredients

• Cut four lbs. of shoulder or cushion of beef into cubes
• Heat six oz. of grated bacon
• brown therein twelve small onions
• fifteen carrots in the shape of olives
• two sticks of celery cut into pieces
• four cloves of garlic
• five or six tablespoonfuls of vinegar
• a glass of red wine
• one-half lb. of fresh bacon rind
• a faggot made up of parsley stalks, thyme, bay, and a small piece of dry lemon rind

Method

1. 1

   Marinate beef cubes with bacon, salt, pepper, spices, vinegar, and wine for 2-3 hours.

2. 2

   Brown bacon, onions, carrots, celery, and garlic.

3. 3

   Add marinated beef, fry, moisten with marinade and wine, and cook in a closed stewpan for 6-7 hours.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 225. The excerpt below is the record exactly as published.

DAUBE CHAUDE A LA PROVENCALE Cut four lbs. of shoulder or cushion of beef into cubes weighing about four oz. each. Lard each piece of meat with a strip of bacon two inches long by one-half inch wide, and put the cubes or pieces into a bowl with salt, pepper, a very little spice, five or six tablespoonfuls of vinegar, and a glass of red wine. Leave to marinade for two or three hours, and toss the pieces, from time to time, in the marinading liquor, in order that each may be well saturated with it. Heat six oz. of ~ ORR A eee RELEVES AND ENTREES 389 grated bacon in an earthenware stewpan, and brown therein twelve small onions, fifteen carrots in the shape of olives, two sticks of celery cut into pieces of the same size as the carrots, and four cloves of garlic. Add the marinaded pieces of meat, which should have been properly dried; fry the whole, meat and vegetables, for a further seven or eight minutes, and moisten with the marinade and two glasses more of red wine. Complete with one-half lb. of fresh bacon rind

Cook this with the app: pantry check, scaling, and the assistant.