Daube Provencale

A Provencal beef braise scented with red wine, orange zest, tomato and herbs.

Ingredients

• 3 lb (1.35 kg) beef chuck, cut into large cubes

Salt and freshly ground black pepper

• 3 tbsp olive oil
• 1/4 lb (112 g) slab bacon, diced
• 2 onions, sliced
• 2 carrots, sliced
• 4 cloves garlic, crushed
• 1 bottle dry red wine
• 1 can (14 oz) crushed tomatoes

Zest of 1 orange, in wide strips

• 1 bouquet garni
• 1/2 cup black olives, pitted
• 2 cups beef stock

Directions

1. Season the beef and brown it hard in the olive oil in a heavy pot; set aside.
2. Render the bacon, then add the onions, carrots and garlic and cook until softened.
3. Return the beef, pour in the wine and stock, and add the tomatoes, orange zest and bouquet garni. Bring to a boil.
4. Cover and braise in a 325 F oven until the beef is meltingly tender, about 2.5 to 3 hours.
5. Stir in the olives during the last 20 minutes. Remove the bouquet garni and orange zest, adjust seasoning, and serve over pasta or with bread.

Notes

Adapted from Anthony Bourdain’s Les Halles Cookbook; the orange zest is the signature southern French touch.