A good little dish simmered and prepared with love: La Daube Provençale
by Karine Lemoine
La Daube Provençale is above all A stewed dish that can be cooked with love.
It is a dish that brings people together around the table, a sharing dish that is usually presented on the table and served generously with a ladle.
Some people give up cooking a stew under the pretext of time or not knowing how to do it, but it's such a simple dish to prepare that just requires a bit of organization.
The Stewed dish Is a dish perfectly suited to receive family or friends because once prepared, it no longer requires time in the kitchen and you can focus on your guests.
You can have a drink, chat quietly while the dish is simmering gently.
With very little effort, you will impress your guests!
Forward, we share with you The secrets of a successful trick! We have chosen La Daube Provençale because it is in this region of the Mediterranean basin that we discovered it and enjoyed it so much in the canteens in Nice with my husband.
There are certainly different variants of Daube, everyone has their own version by putting their own little personal touch, here is the one we offer you:
Recipe tested and approved by family and friends
This simmered dish needs to be prepared a day before being eaten, just organize yourself in advance!
The utensils: cutting board, slicing knife, sparing knife, a small pot, wooden spatula, and a cast iron casserole or electric slow cooker.
The ingredients:
- 1 kg 500 of beef, shoulder or low steak, preferably
- 500 g pork loin
- 200 g of salted butter
- 1.5 kg of fresh tomatoes or 2 cans of peeled tomatoes
- 1 tsp tomato paste
- 2 large onions and 5 garlic cloves
- 400 g dried porcini mushrooms
- 500 g carrots
- olive oil
- 75cl red wine
- 1 glass of cognac mustard
- 1 bouquet Garni (thyme and bay leaf)
- salt/pepper
Le Creuset cast iron casserole
I recommend the Le Creuset casserole, an internationally renowned brand.
It's made in France,lifetime warranty, it is the best in terms of enamelled cast iron!
Certainly, the cast iron casserole represents a significant budget but, at this price, you might as well opt for the best and not be disappointed in the long term.
Also to be read:
Comparison of the 7 Best Slow Cookers on the Market in 2022: Are you slow cooking, slow cooker?
Les steps to follow From the recipe for Daube Provençale:
1. Do Dip the porcini mushroomss in lukewarm water to moisturize them.
2. Peel the tomatoes and remove the seeds.
In culinary jargon, we call itPale the tomato:
• After removing the stalk and washing the tomato, incise the base of the tomato in the shape of a cross.
• Immerse the tomatoes in a small pot of boiling water for 1 minute.
• All you have to do is gently remove the skin from the tomato, which is easier to remove with this technique.
3. Chop your onions, crush the garlic cloves as is without peeling them so that the garlic gives off its aromas.
4. Cut up the pieces of meat into large cubes (about 5 cm) and the small salted into small cubes.
5. In the casserole, pour 2-3 spoons of oil and Brown the pieces of meat to sear them so that they release the juices at the bottom of the casserole.
Do not hesitate to do several rounds of meat, you should not put all the meat in one go.
6. Once the meat is seared, you set it aside and then Saute the onions, the garlic cloves then the salted cubes for 15 minutes, salt, pepper then the tomato paste.
7. Add the meat, then the tomatoes and the porcini mushrooms.Cook for 30 minutes.You have to cover.
8.Then add the wine and the bouquet Garni,Simmer for a good hour.Add salt and pepper.
9. Turn off the heat and let the stew marinate A whole night in the casserole with its lid.
10. The next day, simmer on low heat For 4 hours at least.Pour in the glass of cognac.
11. The last hour,Add the peeled carrots and cut into sections and then cut halfway lengthwise.
And that's it, all you have to do is serve! If you have leftover stew, the next day it's even better, it's even better, the dish gives all its flavor.Yum, a real treat for the taste buds!
What to accompany a stew with?
The stew will go very well with fresh handmade pasta, preferably with potatoes or polenta as below.
500 g polenta
4 tablespoons Of herbs from Provence
2 tablespoons Of olive oil
salt/pepper
What do you do with leftover stew?
Daube can be used as a filling for homemade ravioli. All you have to do is chop the meat, remember to remove the carrots because you need a consistent filling.
Also, set the sauce aside. The filling should not be dry or too liquid.
You can also make a delicious parmentier mince.
That's all that makes our mouths water, let's put on the apron and all that's left to do is get in the kitchen. We can already hear the cicadas singing!
Bon appetit!
Do not hesitate to leave a comment!
For more information and to receive our news, follow us on social networks!
Source images: freepick
FAQ
What is the difference between stew and boeuf bourguignon?
In stew, there is one more ingredient that makes the difference, it is the tomato, unlike beef bourguignon where no tomatoes are added.
What kind of meat should I use for stew?
All types of meat are possible to make your stew, you can use beef, veal, pork or mutton for a more pronounced taste.
What type of wine for stew?
It doesn't matter what type of wine you choose. The only advice is not to use cheap wine because it will be mixed with the other ingredients.
Comments on A good little dish simmered and prepared with love: La Daube Provençale