Daube De Boeuf Provencal
Or just try using a good grenache.
Daube de boeuf provencal. 2 onions finely chopped. Daube de boeuf variations. For wine it is best to use a red côtes de provence or côtes du rhône.
Olive oil for frying. Deglaze the base of the frying pan with a little of the. 1 2 kg 2lb 12oz or 4 beef cheeks or feather blade trimmed 100g 3 oz smoked bacon rashers lardons.
1 medium stalk celery cut crosswise into 1 2 inch slices top leaves reserved. Put thyme bay leaf cloves peppercorns and zest on a piece of cheesecloth. Combine onion garlic celery carrots bouquet garni and wine in a large non reactive bowl.
Tie into a bundle. 1 dried bay leaf. Other versions of beef daube eliminate the tomatoes and olives and instead add prunes or dried or fresh mushrooms.
Heat half of the olive oil in a large frying pan and fry the meat in batches until well browned. 3 onions thinly sliced. Some daubes call for white wine in which case a grenache blanc would be ideal.
Add beef and toss to coat. 3 cloves garlic crushed and chopped. 2 strips of orange zest each about 2 1 2 inches long and 1 2 inch wide.