Provencal Braised Meat – Boeuf en Daube – Provence

Cut meat into larger pieces (about 100 g each). Coarsely chop 1 onion, clean carrots and cut into slices. Marinate together with the bouquet garni, cloves, bay leaf spice, juniper berries, nutmeg and pepper in the wine and vinegar for one night, cover and leave to cool.

A day later, drain the pieces of meat and pat dry. Cut the bacon into small pieces, the second onion into rings. Fry lightly in oil in a casserole, add meat pieces, fry until hot.

Pour the marinade with all the spices and vegetables, add crushed garlic and chopped orange peel. If necessary, add a little more clear soup or water until the meat is just covered.

Allow to bubble up and cover. Cook on low heat (150 °C) for 4-5 hours. About 15 min before the end of the cooking time, add the pitted olives. The meat should be soft enough to be cut with a spoon. Serve with pasta.

Wine recommendation: Gigondas rouge.

Our tip: Use bacon with a subtle smoky note!

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