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Daube Provencal

Ingredients

  • 8 ounces dried porcini mushrooms
  • 2 pounds beef (I use an inexpensive chuck)
  • 2 pounds pork
  • 1 pound veal
  • 4 ounces salt pork
  • 1/4 cup olive oil
  • 2 onions
  • 3 cloves garlic
  • 2 tablespoons Herbs De Provence
  • 3 cups chopped tomatoes
  • 1/2 cup red wine
  • 1 pound carrots
  • 1/4 cup cognac
  • 1 bouquet garni (parsley, thyme bay leaf)
  • 1 tablespoon orange zest

Prep Time:

20 minutes

Cook Time:

3 hours

Serves:

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Foodie Byte: Daube Provencal is traditionally served with ravioli stuffed with Swiss Chard. Any wide pasta or mashed potatoes make a heavenly match for this Daube Provencal!

Preparation

  1. Soak mushrooms in 1 cup hot water.
  2. Cube the beef, pork, veal but leave the salt pork whole.
  3. Brown the meat in olive oil. Do this in batches so as not to overcrowd the pan.
  4. Chop the onion and garlic.
  5. Add to the meat and sauté over medium heat for 15 minutes.
  6. Drain the mushrooms, chop and add to the pan along with the strained juices.
  7. Add Herbs De Provence and tomatoes.
  8. Cover and simmer for 30 minutes.
  9. Add the red wine, cover and simmer for 1 hour.
  10. Add the carrots, cognac, bouquet garni and cognac; cover and simmer for 2 1/2 hours.