Zapappy

Name: Daube Provençale
Prep time: 40 min
Cook time: 210 min
Total time: 970 min
Yield: 6
Cuisine: French
Ingredients: 3 lb beef chuck, cut into 2-inch pieces; 3 cups dry red wine; 1 large yellow onion, sliced; 2 carrots, sliced; 5 garlic cloves, crushed; 3 wide strips orange peel; 6 thyme sprigs; 2 bay leaves; 2 tsp Diamond Crystal kosher salt; 2 tbsp olive oil; 2 tbsp tomato paste; 2 anchovy fillets, minced; 1 1/2 cups low-sodium beef stock; 1 cup black olives

Cooking

French

Daube Provençale

Red-wine-marinated beef braises with orange peel, thyme, tomato, olives, and anchovy into a glossy Provençal sauce.

6 servings · 40 minutes prep · 210 minutes cook

Ingredients

Marinade

3 lb beef chuck, cut into 2-inch pieces
3 cups dry red wine
1 large yellow onion, sliced
2 carrots, sliced
5 garlic cloves, crushed
3 wide strips orange peel
6 thyme sprigs
2 bay leaves

Braise

2 tsp Diamond Crystal kosher salt
2 tbsp olive oil
2 tbsp tomato paste
2 anchovy fillets, minced
1 1/2 cups low-sodium beef stock
1 cup black olives

Directions

Marinate overnight

Combine beef chuck, dry red wine, yellow onion, carrot, garlic cloves, orange peel, thyme sprigs, and bay leaf in a nonreactive bowl. Cover and refrigerate 8-18 hours.

Brown and braise

Strain, reserving wine and aromatics separately. Dry beef thoroughly and season with kosher salt. Brown in olive oil in batches; transfer. Cook drained aromatics 6 minutes, then add tomato paste and anchovy fillets for 1 minute.
Add reserved wine and boil 5 minutes. Return beef with beef stock, cover, and braise at {{temperature:300F}} until fork-tender, 2 1/2-3 hours.

Reduce and finish

Remove herbs and orange peel. Add kalamata olives and simmer uncovered until the sauce lightly coats the beef, 10-15 minutes. Rest 15 minutes and adjust salt.