The Classic Boeuf en Daube | French Bistro Recipe

Some recipes just travel true centuries without loosing it's popularity, that's the case with “Boeuf en Daube”.
Boeuf en Daube is traditionally cooked in its daubière (ancient clay pot) slowly a few hours at the corner of the fire. The dish wins in flavors when warmed up a second time.
The meat cut in large pieces is set to marinate the day before in a provencal clay pot (daubière) with wine, usually accompanied by salted or smoked pork belly.

Most historians of gastronomy agree that it was born along roads and Provençal canals in the 19th century. Ro-ro (Roll-on/roll-off ships) or wagoners (the ancestors of today's truck drivers) provided food and non-food goods from the villages of Haute-Provence to large cities such as Aix or Marseille.

The sailors dragged with their horses the heavy barges on the canals near Arles.

These strong men with good appetites loved hot dishes with a good local red wine.

And especially a beef stew locally called "daube", a dish of poor which was however a feast for these people of the countryside who only ate beef on special occasions and these trips were appreciated for the change made to food routines of their everyday life.

Thus in the 19th century in Provence, and until the engines replace the horses, each post house, each hostel kept a pot of stew to warm to feed these hungry travelers at discretion.



Ingredients 4 to 5 servings:

1 ½ kg cheap beef cuts, 300gr bacon (belly), 5 big carrots, fresh parsley, 5 shallots, 3 pieces of orange peel, 1 large tomato, 2 bottles red wine, 50ml Armagnac or Cognac, 3 bay leaves, 2 pieces of mace, ½ bunch of thyme, 1 chilli, 20gr butter, 10 juniper berries, 1 tbsp black peppercorns, 5 cloves, 1 tbsp cane sugar, 1 tsp coarse sea salt.



Mashed potatoes:

2 kg potatoes, 50gr butter, 200ml milk, 1 tbsp herbs de Provence, olive oil, pepper and salt.



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Photography: Wessel Woortman

Photo and Video montage: Wessel Woortman



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