Daube à la Provençale (Beef Daube, Provençal Style)

Ingredients

• 1 kilo 500 of Tranche
• Lardons
• 1 bottle white wine
• 1 decilitre Cognac
• 2 spoonfuls oil
• Pork rinds
• Belly of pork
• Carrots
• Raw mushrooms
• Onions
• Tomatoes
• Garlic
• Thyme
• Bay
• Black olives
• 2 bouquets of parsley
• Dried orange peel
• 3 decilitres veal gravy

Instructions

1. Cut the Tranche, Paleron and Gîte à la noix into large squares and run a lardon through each piece as above.
2. Marinate them with the white wine, the Cognac and the oil.
3. Take an earthenware utensil of a capacity exactly proportioned to hold the elements of the daube.
4. Arrange the marinated pieces in it in alternate layers with the blanched pork rinds, the diced blanched belly of pork, the carrots, the raw mushrooms and chopped onions, the crushed tomatoes, the crushed garlic, the fragments of thyme and of bay, and the stoned black olives.
5. In the centre of the layers of meat and seasonings, put the 2 bouquets of parsley, each containing a piece of dried orange peel.
6. Add the marinade and the veal gravy; cover and lute the utensil.
7. Cook in a moderate oven for 6 to 7 hours.
8. At the moment of serving, skim the fat from the gravy and remove the bouquets.