Daube Provençale

• I pound of beef chuck roll, diced about a I" cube.
• Ox tail or neck bones; and/or a veal foot. For flavor.
• 1 cup of chopped bacon, smoked or not.
• The bark of an orange studded with cloves.
• A bay leaf, salt, pepper, herbes de Provence, a pinch of cinnamon, a pinch of nutmeg.
• 5 medium size carrots, 1 big onion. Sliced and diced
• A Cotes de Provence red, or Cotes du Rhone.
• A can of diced tomatoes,
• Black olives
• Garlic, smacked or whole, but not crushed
• A dozen of sliced button or crimini mushroom
• Techniques: There are two very traditional way to make Daube, both equally good.

1. Technique one:
2. Marinate all the ingredient overnight, then cook them for 6h on low flame.
3. Add liquid if needed, (broth, water, wine).
4. Technique two:
5. Saute meat, onion, carrot, bones, until slight browning.
6. Deglaze with tomatoes and wine until it covers it all.
7. Add the rest of the ingredients and cook on low flame for 6 hours.
8. Add liquid if needed, (broth, water, wine).
9. USE a heavy braising pan with a heavy lid. The best is cast iron with a cast iron lid or cast aluminum alloy with glass lid.

roll, bacon, bay leaf, carrots, cuftes, tomatoes, black olives, garlic, button, techniques

Taken from www.epicurious.com/recipes/member/views/daube-provencale-50052896 (may not work)