Daube provençale

Publié par Unknown | 0 commentaires

Make-ready time: 15 minutes 
Time of cooking: 60 minutes 
  
Ingredients (for 8 people): 


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- 2 kg of ox with thin stew standard chuck,galinette crossed approximately pieces 
- 1 onion 
- 1 carrot 
- 2 sheets of bay-tree 
- 2 cloves of garlic 
- 1 bunch of thyme 
- pepper and salt 
- a fine peeling of a large orange taken at least8 days before and quite dry 
- 300 G of stoned black olives 
- 2 spoonfuls with soup of coulis or thicktomato sauce 
- 2 spoonfuls with olive oil soup 
- 1 red wine bottle Côtes-du- Rhônewine (redpreferably Gigondas or Vacqueyras) 
  
Preparation of the recipe:

In a salad bowl, to put the meat, onion and carrot finely cut, peeled garlic, thyme and the bay-tree, the pepper and the zest of orange crossed. 

Pour the wine and let macerate from 12 to 24:00 with the expenses. 

The following day, drain the meat and make it return in jumping, very hot oil, piece after piece, deposit it in a pressure cooker. 

Then carry the marinade and its ingredients to boiling in the jumping one having been useful for the meat during 5 mn. 

Pour on the meat,  salt (but not too much because you will add olives at the end of the cooking), add the tomato sauce. 

Close the pressure cooker and  let cook 1:30 starting from the rotation of the valve which must turn at slow speed.


Let cool the casserole, open and add black olives and 2 spoonfuls with olive oil soup.

Bon appétit!