Daube de Boeuf Provencale
- 1 Kg Chuck or braising steak
- 2 mediun Onion
- 2 medium Carrot
- 1 stick Celery
- 4 clove Garlic
- 500 ml Red wine
- 30 ml Red wine vinegar
- 15 ml Orange juice
- 5 g Salt
For Bouquet garnis：
- 2 Bay leaves
- 1 sprig Thyme
- 4 sprig Parsley
- 4 clove Clove
- ½ an orange Orange zest
- 1 tsp Black peppercorns
- 1 tbsp Flour
- 2 tbsp Olive oil
- 100 g Bacon
- 1 medium Onion
- 1 tbsp Tomato puree
- 400 ml 牛高汤 | Beef stock
- 100 g Black olive
- To taste Salt
- Prepare the ingredients:After removing excess fat from the beef, cut into approximately 5 cm pieces of meat.
- Peel two onions for marinade and cut into thin strips. Peel and chop the other onion.
- Peel the carrots and cut into round pieces. Cut celery into small pieces.
- Peel and mince the garlic. Use a paring knife to peel off half of the orange peel. Use a juicer to squeeze out the orange juice. Put all the ingredients for the bouquet garni together and evenly divided into two parts, Wrap them with muslin cloth and fasten them with cotton rope. This completes the 2 spice packs.
- Place the beef in a large bowl and season with an appropriate amount of salt. Add all the marinated ingredients and a spice bag. Cover with plastic wrap and marinate in the refrigerator for at least 6 hours. Don't worry about the liquid not completely covering the beef. It needs to be stirred during this period.
- Remove the beef and carrots from the marinade and put them in a bowl. Filter out the liquid and set aside.Use kitchen paper to remove the marinade (especially garlic) from the beef surface and absorb as much moisture as possible from the beef surface.
- Add flour and mix well.
- Heat 1 tablespoon of olive oil in a pan and fry the beef over high heat until browned on all sides to form a brown crust. If the pan is small, fry it in portions to ensure that the beef can touch the bottom of the pan.
- After the beef is cooked, remove it from the bowl and set aside. Pour in a little red wine marinade to scrape the fond from the bottom of the pan and set aside.
- Add 1 tablespoon of olive oil and bacon to a large enough saucepan. Fry for several minutes on high heat until the bacon is crispy. Reduce to medium heat, add onion and fry for about 10 minutes until the onion softens and is slightly coloured.Add tomato paste and fry for 1 minute.
- Pour the previously filtered red wine liquid and the bottom of the saucepan. Boil on high heat until the liquid loses 1/3. Preheat oven 120C (fan oven) / 140C (conventional oven).
- Add beef, carrots and spices. Pour enough broth to cover the beef completely.Boil over medium heat (ie until the top is bubbling), cover the pot and let it simmer for 2 hours. The whole process should be in a slow stew state, that is, the top is occasionally bubbling, and the oven temperature should be adjusted appropriately when needed.
- Remove and skim off the top grease. It is best to put it in the refrigerator overnight. After refrigeration, the grease is easier to skim off, as shown below:
- Add the olives and bring to a boil over medium heat (ie until the top is bubbling). Cover the pot and place in the oven (120C fan oven / 140C traditional oven) and simmer for another hour.
- Grab the spice pack and add flour slurry or beure manie as appropriate to make the sauce a proper consistency. Taste the situation and add the right amount of salt to season.