Daube De Boeuf A La Provencale - cooking recipe

Ingredients
    2 tablespoons olive oil
    1 1/2 cups dry vermouth
    1/4 cup brandy or 1/4 cup gin
    2 teaspoons salt
    1/4 teaspoon pepper
    1/2 teaspoon thyme or 1/2 teaspoon sage
    1 bay leaf
    2 cloves garlic, minced
    2 cups thinly sliced carrots
    2 cups thinly sliced onions
    3 lbs chuck steaks, cut in 2 1/2 x 2 1/2 x 1 inch squares
    salt and pepper
    flour
    1 1/2 cups firm ripe tomatoes, peeled,seeded,and chopped
    1 1/2 cups sliced fresh mushrooms
    beef bouillon, if necessary
    cornstarch, if necessary
    2 cloves garlic
    3 tablespoons capers
    3 tablespoons Dijon mustard
    3 tablespoons olive oil
    1/2 cup minced fresh basil or 1/2 cup fresh parsley
Preparation
    Mix olive oil through onions and marinate steak in refrigerator at least 6 hours, basting and turning meat several times.
    Scrape marinade off meat and reserve.
    Season meat lightly with salt and pepper; roll in flour and set aside on waxed paper.
    In a bowl toss marinade with tomatoes and mushrooms.
    Place 1/3 of mixed vegetables in bottom of 6 quart flame-proof casserole.
    Alternate layers of meat and vegetables, ending with vegetables.
    Pour in any left-over marinade.
    Cover, set over moderate heat and simmer 15 minutes.
    If vegetables have not rendered enough liquid to almost cover meat, add a little bouillon.
    Cover and simmer 11/2-2 hours until meat is tender when pierced.
    Tip casserole, trim out fat and taste for seasoning.
    If liquid has not reduced and thickened, drain out into a saucepan and thicken with 1 Tbs cornstarch mixed with bouillon, boil 2 minutes, then pour into casserole.
    Chop or puree garlic and mash with capers.
    Beat in mustard.
    Gradually beat in olive oil to make a thick sauce.
    Stir in basil or parsley just before serving.

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