BOEUF EN DAUBE PROVENçALE
Steps:
- Cube salt pork and cut pork skin into small rounds. Try out salt pork. When browned, remove from pan. Add butter to rendered fat. Flour beef lightly and brown in butter-fat mixture, turning to brown evenly on all sides. Return salt pork to pan with pork skin, onions, garlic, carrots, ground cloves, thyme and bay leaf. Pour on warmed cognac and ingnite. Extinguish flames by pouring on wine and water. Bring to a boil, add salt and pepper to taste. Cover pan and simmer on low heat (or cook very slowly in a 275°F. oven) for 8 hours. The liquid must never return to the boiling point. Serve with parsleyed boiled potatoes. With this, drink the same red wine used for cooking, Burgundy or a Pinot Noir.
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Raheeb Adeel
[email protected]This is my go-to recipe for a special occasion meal. It's always a crowd-pleaser.
MD JOWEL RANA
[email protected]I love the way this dish smells while it's cooking. It fills the whole house with a delicious aroma.
Sardar Wali
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. The beef is tender and flavorful, and the sauce is rich and complex.
Fifi fao
[email protected]I've tried a few different recipes for boeuf en daube provenale, and this one is my favorite. The instructions are easy to follow and the end result is always delicious.
Ton Machielsen
[email protected]I made this recipe for a dinner party, and it was a huge hit. Everyone loved it! I will definitely be making it again.
Justice Phetla
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The flavors are amazing and the meat is fall-apart tender. I highly recommend it.
Meddy Galiwango
[email protected]I'm not a huge fan of stews, but this one is an exception. The beef is so tender and the sauce is so flavorful. I even went back for seconds!
Kasun Ranjth
[email protected]This recipe is a great way to use up leftover beef. I usually make a big batch of beef stew on the weekend, and then I use the leftovers to make this dish during the week. It's a quick and easy meal that's still very flavorful.
Jamshaid Asghar
[email protected]I love the simplicity of this dish. It's not too many ingredients, and it's easy to make. The end result is a delicious and hearty stew that's perfect for a cold night.
Katie biak
[email protected]I've made this recipe several times, and it's always a hit. The beef is always tender and flavorful, and the sauce is divine. I like to serve it over mashed potatoes or egg noodles.
Mr Davis
[email protected]This was my first time making boeuf en daube provenale, and it turned out amazing! The flavors were rich and complex, and the meat was fall-apart tender. I will definitely be making this dish again.