Recipe no. 198 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 102.
Ingredients
- Rump of beef
- Lardons
- Parsley
- Garlic
- Pepper
- Onions
- Carrots
- Thyme
- Bay leaf
- Salt
- Spices
- White wine
- Calves' feet
- Broth
- Beef juice
- Butter
- Oil
Preparation
- Larding and marinatingLard the rump with 4 or 5 thick lardons rolled in chopped parsley and garlic, mixed with pepper. Put in an earthenware dish with 2 onions and carrots cut into 4, garlic, thyme, bay leaf and parsley sprigs. Season and drizzle with half a bottle of white wine. Let marinate 5 to 6 hours.
- Initial braisingPut a few slices of bacon at the bottom of a braising pan, the meat on top and the vegetables around it. Cover, let it sweat, stirring and turning the meat.
- Moistening and cookingWhen the bottom begins to catch, moisten with the marinade reduced by half and a few ladlefuls of stock or broth. Add 2 or 3 calves' feet, boned and blanched. Cover and let cook 5 to 6 hours over low heat.
- Preparing the garnishTurn one or two dozen small carrots, blanch them, then cook them in a saucepan with two dozen small onions browned in butter or oil, moistened with spoonfuls of broth and beef juice.
- FinishingA quarter of an hour before serving, strain the beef juice into a saucepan, bring to a boil and skim off the fat well. Put in the onions and carrots along with the calves' feet cut into pieces. Let simmer a few minutes. Dress the meat on the platter, the garnish around it, and coat with the sauce.
Reboul's text
Take a point of rump or a piece cut from it, lard it along its whole length and inside with 4 or 5 thick lardons rolled in parsley and garlic chopped together and mixed with pepper. Put the piece of meat, thus larded, in an earthenware dish with 2 onions and carrots cut into 4, garlic, thyme, bay leaf and parsley sprigs; season with salt, pepper, spices, drizzle with half a bottle of white wine and let marinate in a cool place for 5 to 6 hours.
Put a few slices of bacon at the bottom of a braising pan, the piece of meat on top and the vegetables around it, cover, let it sweat, stirring from time to time, and turning the meat every which way; when the bottom begins to catch, moisten with the marinade, which you let reduce by half, and a few ladlefuls of stock or broth; add 2 or 3 calves' feet, boned and blanched, cover and let cook 5 to 6 hours very gently, turning it from time to time.
Separately, you will have turned one or two dozen small carrots, then, having blanched them, cooked them in a saucepan with two dozen small onions previously browned in butter or oil, moistened with a few spoonfuls of broth and beef juice.
A quarter of an hour before serving, strain the beef juice into a saucepan, bring to a boil and skim off the fat well; put in the onions and carrots, along with the calves' feet cut into pieces; let simmer a few minutes, dress the piece of beef on the platter, the garnish around it, and pour the sauce over.
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 |
|---|---|
| lardoun | lardons |
| brasiero | braising pan |
| susa | sweat |
| redurre | reduce |
| desgreissa | skim off the fat |
| mitouna | simmer |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 198, page 102. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.