Menu
Choose a main course and add a side dish if you like.
– MAIN COURSES –
Provence-style beef stew
Braised oxtail with Parmesan maize rice
Catherine’s whole stuffed cabbage
– SIDE DISHES –
Trussed butternut stuffed with cheesy buttered leeks
Confit tomatoes
– DESSERT –
Crème caramel malva pudding
Provence-style beef stew
Daube Provençale is the southern version of a bourgignon-style beef stew slow-cooked in wine. The best cuts of beef to use are those with lots of connective tissue that need time to braise. Chuck is preferred, but you could also use shortrib or beef shanks.
Serves 6–8
Preparation time 20–30 minutes
Cooking time about 2½ hours
YOU NEED
• 1,5 kg boneless beef chuck, cut into 5 cm cubes• 250 g pancetta, diced (or use smoked bacon)• 3 tablespoons (45 ml) flour• ¼ cup (60 ml) olive oil• 120 g butter• 200 g leeks (about 2), chopped• 350 g onions (about 2), chopped• 300 g carrots (about 3), diced• 4 garlic cloves, crushed• 150 g celery (about 2 sticks), chopped• 2 bay leaves• 2 tablespoons (30 ml) tomato paste• 10 g Italian parsley, chopped• 1 teaspoon (5 ml) salt• ½ cup (125 ml) brandy• 1 bottle (750 ml) red wine• 1 cup (250 ml) beef stock• 500 g baby onions,• • • •
