Daube de boeuf provençal from Michelin-starred chef Eric Chavot

Name: Daube de boeuf provençal from Michelin-starred chef Eric Chavot
Total time: 190 min
Ingredients: 1.2kg beef feather blade or beef cheeks, trimmed; 6 smoked bacon rashers; 250g tinned tomatoes; 2 onions (diced); 300g carrots (sliced); 1 celery stick (sliced); 1 sprig rosemary; 4 sprigs lemon thyme; 10 black peppercorns; 4 cloves; Â½ cinnamon stick; Orange and lemon peels from Â½ an orange and a lemon; 750ml red wine; 375ml white wine; 500ml veal stock (use good quality beef stock cubes if you canât find veal stock); Fine sea salt to taste; 1 tbsp vegetable oil

foodism.co.uk

Melt-in-the-mouth beef paired with a heady red wine. You can say bon appétit.

View full recipe on foodism.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodism.co.uk.

Share this recipe:

Cooking tools:

Fine-mesh sieve
Baking dish
Skillet
Saucepan
Colander
Parchment paper
Plastic wrap
Fork
Mixing bowl
Oven
Stove

Ingredients

1.2kg beef feather blade or beef cheeks, trimmed
6 smoked bacon rashers
250g tinned tomatoes
2 onions (diced)
300g carrots (sliced)
1 celery stick (sliced)
1 sprig rosemary
4 sprigs lemon thyme
10 black peppercorns
4 cloves
Â½ cinnamon stick
Orange and lemon peels from Â½ an orange and a lemon
750ml red wine
375ml white wine
500ml veal stock (use good quality beef stock cubes if you canât find veal stock)
Fine sea salt to taste
1 tbsp vegetable oil