My Master Recipes by Wells Patricia

Author:Wells, Patricia [Wells, Patricia]
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2017-03-07T05:00:00+00:00

Provençal Beef Daube

This is my classic winter Provençal beef daube, one I make when the sun is shining in December and I can relax by a roaring fire in the kitchen fireplace as the fragrant daube quietly works its magic. And when a local hunter supplies the meat, I also prepare this daube with tender baby boar known as marcassin. (We have lots on our property that are constantly trying to raid my vegetable garden!). Use at least three cuts of meat for greater depth of flavor and varied textures. Another trick is to flame the wine once the meat is browned and the wine has been added. Flaming creates the Maillard reaction and will help intensify the final flavors.

8 TO 12 SERVINGS

EQUIPMENT: A 6 quart (6 l) cast-iron pot with a lid; matches.

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