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Daube de Boeuf à la Provençale

3 tablespoons oil
2 onions, sliced
1 clove garlic, crushed
180 g pork, cut into cubes
1.5 kg lean piece rump, tied
into a neat shape
2 carrots, sliced
4 tomatoes, skinned and chopped
4 spring onions, finely chopped
bouquet garni
a thinly pared spiral of orange rind
salt and pepper
3 cups red wine

Heat oil in a large pan and cook onions and garlic over a medium gas flame until golden brown. Remove from pan, add pork and meat and brown evenly. Place into a deep ovenproof dish with the onions, carrots, tomatoes, bouquet garni and orange spiral. Season with salt and pepper. Pour over the wine, cover and cook in the lower half of a gas oven 160°C for 3 hours.

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