DAUBE PROVENCALE

DAUBE PROVENCALE (for eight)

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“There are many different forms of this famous dish. This one resembles a New Orleans version… but one also finds daubes in Canada and in some of the New England states, where the influence of French Canadian cookery is noticeable. Traditionally, the daube, prepared in a pottery daubiere, was put to cook overnight on a metal plate under a removable tile in the fireplace and was ready for lunch the next day. A daube can be eaten either hot or cold. If hot, the sauce is usually poured over macaroni, as in this recipe – a dish called macaronade, as authentic as the daube itself. Sometimes the daube is made with meat cut into cubes, and sometimes with the meat in one piece, as for a pot roast. In either form, the same recipe applies.” James Beard

 

3 to 5 pounds beef brisket, rump or round, in cubes or in one piece

1 calf’s foot, split, or a pig’s foot, split

2 carrots cut into quarters

6 cloves garlic, peeled and lightly crushed

2 leeks cut into 1 inch pieces

1 bay leaf

1 teaspoon thyme

1 teaspoon summer savory

1 tablespoon salt

1 teaspoon freshly ground black pepper

red wine to cover (about two bottles of a strong red)

2 tablespoons tomato paste

16 to 18 black soft olives, pitted

macaroni

 


 

1. Use a pottery casserole for this, or an enameled iron, aluminum or copper braising pan. Place the meat and all the other ingredients, save the tomato paste, olives and macaroni, in the pan and cover with wine. It is better if left overnight to marinate and then cooked the next day. Bring the liquid to a boil, cover, and let the meat simmer gently atop the stove or in a 275* oven for several hours (between 3 and 3-1/2) until it is tender. A half an hour before serving, add the tomato paste and the olives.

2. Cook the macaroni in boiling salted water. When done, drain and mix with the sauce. Serve with the meat. This dish is almost better cold, when the sauce will be jellied.

 

from James Beard, American Cookery

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