Daube Provençal

We were in a hurry to eat this so the photo shows the aftermath….

Onions, sliced vertically and fried with crushed garlic and a little olive oil until browned.  Deglazed with a glass and a half of red wine, added frozen cherry tomatoes, lots of fresh thyme and rosemary.

Chunks of braising steak, seasoned then seared in a very hot pan with a little oil, heated to smoking point.  Browned for a minute or so each side then added to the main pan, along with the frying juices.

Reduced for a few minutes to drive off the alcohol.  Added thickly-sliced carrots and topped up with beef stock.  Simmered for 20 minutes then cooked in the oven at 120C for three hours until the meat was tender and on the verge of falling apart but the carrots were still intact.

Butternut squash, cubed and tossed in olive oil, then seasoned and sprinkled with caraway seeds, then roasted until soft in the middle and golden outside.

Served with buttered new potatoes, wilted spinach with lemon juice and fresh purple sprouting broccoli

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.