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Beef braised slowly in a flavoursome liquid of stock, vegetables and spices becomes wonderfully rich and succulent.
Daube de Boeuf à la Provençale: Substitute 2 tablespoons olive oil for the vegetable oil and butter. Cook an extra sliced onion, 3 peeled and chopped cloves of garlic and 125 g diced bacon in the oil. Remove these before browning the meat, then return them to the pan and proceed with the pot roast recipe, using half red wine and half beef stock for the liquid and replacing the cumin with a bouquet garni that includes a strip of orange rind. Omit the sour cream and flour finish to the sauce.