Daube de boeuf Provençal

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 4

By Eric Chavot

For the daube de boeuf Provençal

  • olive oil, for frying
  • 1.2 kg/2lb 12oz or 4 beef cheeks or feather blade, trimmed
  • 100g/3½oz smoked bacon rashers/lardons
  • 2 onions, finely chopped
  • 300g/10½oz carrots, thinly sliced
  • 1 celery stick, thinly sliced
  • 250g/9oz tinned tomatoes
  • 750ml/26fl oz red wine
  • 500ml/18fl oz brown veal stock
  • 375ml/ /13fl oz dry white wine
  • 1 sprig rosemary
  • 4 sprigs lemon thyme
  • 10 black peppercorns
  • 4 cloves
  • ½ cinnamon stick
  • 1 lemon, peel removed using a paring knife
  • ½ orange, peel removed using a paring knife
  • sea salt and freshly ground black pepper

For the glazed onions and carrots

  • 170g /6oz frozen pearl onions (available online)
  • 200g/7oz Chantenay carrots, peeled
  • 50g /1¾oz butter
  • 1 tsp golden caster sugar
  • 2 sprigs lemon thyme
  • 2 sprigs rosemary sprigs
  • ½ bay leaf

To serve

  • Mashed potato
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