Recipe no. 199 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 102.
Ingredients
- Beef
- Rump
- Topside
- Lardons
- Strips of bacon fat
- Onions
- Carrots
- Tomatoes
- White wine
- Broth
- Water
- Bouquet garni
- Cloves of garlic
- Salt
- Pepper
Preparation
- Preparing the braising panLard the piece of beef as before. Put strips of bacon fat at the bottom of a braising pan or saucepan with onions and carrots cut into thick slices.
- Starting the cookingPlace the larded meat in. Set it to start on the heat, covered, turning it from time to time.
- Adding the vegetables and wineWhen the vegetables begin to colour, add 2 tomatoes cut into 4, then a glass of white wine. Let it reduce while turning the meat often.
- MoisteningWhen everything has cooked down to a glaze and the bottom begins to catch, moisten with half broth and half water, up to three quarters of the height of the meat.
- Sealed cookingAdd bouquet garni, 2 cloves of garlic and the necessary seasoning. Cover the saucepan and let cook very gently. If possible, put the saucepan in the oven.
- FinishingOnce cooked, strain the cooking liquid and skim off the fat.
Reboul's text
Take a piece of beef, from the rump or the topside, lard it as above. Put it in a braising pan or saucepan at the bottom of which you will have placed strips of bacon fat, onions and carrots cut into thick slices. Set it to start on the heat, covered, turning the piece of beef from time to time.
When the vegetables begin to colour, add 2 tomatoes cut into 4, then a glass of white wine, which you let reduce again while turning the meat often; when everything has cooked down to a glaze and the bottom begins to catch, moisten with half broth and half water, up to three quarters of the height of the meat. Add a bouquet garni, 2 cloves of garlic, the necessary seasoning, cover the saucepan and let cook very gently. If you have an oven, you may put the saucepan in it. Once cooked, strain the cooking liquid and skim off the fat.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| brasiero | braising pan |
| besuscla | colour |
| toumàti | tomatoes |
| redurre | reduce |
| bouioun | broth |
| desgreissa | skim off the fat |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 199, page 102. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.