| 21 | 22 | 23 | 24 | 25 |
| 1 | 15 | 31 | 46 | 61 |
|
France − Daube de Boeuf a la Provencale
1
1
1
1
2
1
1
1
1
1
6
2
1
/4 lb. salt pork
1/2 lb. beef boneless chuck, tip or round
cup dry red wine
/2 cup water
cloves garlic, chopped
/2 teaspoon salt
/2 teaspoon dried thyme leaves
/4 teaspoon dried rosemary leaves, crushed
/4 teaspoon pepper
bay leaf
medium carrots, cut into 1−inch pieces
medium onions, cut into fourths
/2 cup pitted ripe olives
Minced parsley
French bread
Remove rind from salt pork; cut pork into 1/4−inch slices. Cut beef
into 1−inch cubes. Fry salt pork in Dutch oven over medium heat until
crisp; remove with slotted spoon. Drain on paper towels. cook and stir
beef in hot fat until brown, about 15 minutes. Drain fat. Add wine,
water, garlic, salt, thyme, rosemary, pepper and bay leaf. Heat to
boiling; reduce heat. Cover and simmer 1 hour.
Stir in salt pork, carrots, onions and olives. Cover and simmer until
beef and vegetables are tender, about 40 minutes. Remove bay leaf.
Sprinkle with parsley. Serve in bowls with French bread for dipping.
France − Daube de Boeuf a la Provencale
19
Page
Quick Jump
|