Archive for the ‘Rump’ Category

Daube de boeuf provencale (Elizabeth David)

February 7, 2013

Serves 4

2 tbsp olive oil
170g unsmoked streaky bacon or salt pork, cubed
2 carrots, scraped and sliced
2 onions, peeled and sliced
2 tomatoes, skinned and sliced
90g fresh pork rinds, cut into small squares
900g top rump beef, cut into 9cm squares, 1cm thick
2 garlic cloves
Bouquet of thyme
A strip of orange peel
1 bay leaf
1 glass of red wine
Salt and black pepper

For the garnish
1 garlic clove, finely chopped
Fresh parsley, chopped
1 anchovy (optional)
A few capers (optional)

1 Add the olive oil, bacon, vegetables and half the pork rinds to a large casserole. Arrange the beef carefully on top, so the slices are overlapping each other.

2 Flatten the garlic cloves and bury them beneath the meat. Insert the orange peel and bay leaf into the centre of the thyme bouquet and place beneath the meat. Season and arrange the rest of the pork rinds over the top.

3 With the pan uncovered on top of the stove, start cooking on a moderate heat.

4 Preheat the oven to 140C/275F/gas mark 1.

5 After about 10 minutes, put the wine into another saucepan, bring it to a fast boil, set light to the vapours and rotate the pan so that the flames spread. When they have died down, pour the bubbling wine over the meat.

6 Cover the pot with greaseproof paper or foil and a well-fitting lid. Transfer to the oven and leave for 2½ hours.

7 Arrange the meat on a hot dish, pour off some of the fat from the sauce, extract the bouquet and pour the sauce around the meat.

8 A garnish of finely chopped garlic and parsley, with perhaps an anchovy and a few capers, can be sprinkled over the top.