Recipe no. 197 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 101.
Ingredients
- Beef
- Onions
- Carrots
- Bouquet garni
- Salt
- Pepper
- Spices
- Red wine
- Vinegar
- Chopped bacon
- Cloves of garlic
- Orange peel
- Hot water
Preparation
- Preparation and marinadeCut 2 kg of beef (silverside) into square pieces of about 100 g. Put in an earthenware dish with 2 onions cut into 4, 2 or 3 carrots, bouquet garni, salt, pepper and spices. Drizzle with a bottle of red wine and a glass of vinegar. Let marinate 5 to 6 hours.
- Rendering the baconIn an earthenware pot or daube pan, put 200 g of chopped bacon, let it render then remove the crackling with a skimmer.
- Browning the vegetables and meatPut in an onion cut into 4, brown it lightly. Add the beef and its garnish, well drained, let it brown well, tossing it from time to time.
- Moistening and reducingAdd 4 or 5 cloves of garlic, bouquet garni, a strip of orange peel. Moisten with the marinade, let it reduce by half. Add half a litre of hot water.
- Sealed cookingCover the pot tightly and let cook over low heat for 4 to 5 hours.
- FinishingSkim off the fat before serving.
Reboul's text
Cut 2 kg of beef, taken from the silverside or any other slightly sinewy and fatty cut, into square pieces of about 100 g each. Put these pieces in an earthenware dish with 2 onions cut into 4, 2 or 3 carrots, a bouquet garni, salt, pepper and spices, drizzle with a bottle of red wine and a glass of vinegar, let marinate 5 to 6 hours.
Put into an earthenware pot or a daube pan 200 g of chopped bacon, let it render, then remove the crackling with a skimmer; put in an onion cut into 4, brown it lightly, add the beef and its garnish, well drained; let it brown well, tossing it from time to time; add 4 or 5 cloves of garlic, a bouquet garni, a strip of orange peel and moisten with the marinade, which you let reduce by half; add half a litre of hot water, cover the pot tightly and let cook over low heat for 4 to 5 hours. Skim off the fat before serving.
Small Provençal glossary for this recipe
Reboul himself gives certain Provençal names in this recipe: Bœuf en daube Provençale. The table below gives the Provençal equivalents of the other words used, in mistralian spelling: each of these forms is attested in our Provençal-English dictionary, and the link opens the entry. Our dictionary does not yet attest the word Bœuf en daube Provençale: we therefore quote it as the author printed it, without adding a form of our own.
| Provençal | English |
|---|---|
| foundre | render |
| besuscla | brown |
| reveni | brown |
| redurre | reduce |
| desgreissa | skim off the fat |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 197, page 101. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.