Any traditional dish that has withstood the test of time is bound to come with legends. This is true, for example, of the “Daube Provençale,” a native dish of Provence in Southern France. Gastronomy historians generally agree that the “Daube” was born along the wild roads of Provence during the 19th century, when carters transported wares from small villages to the big cities. They required food at all times so innkeepers prepared simple foods that could be improved with longer cooking hours, to be served to travelers at any time of day or night. This “comfort food” was originally made with potatoes, then with boiled meat or Polenta, and then with pasta.
The time-honored recipe, as written below by three talented men (an intellectual, a lawyer, and a journalist was published in 1905 in the popular magazine “La Cuisine des Familles.” Follow this recipe for a hearty, authentic epicurean experience.
Boeuf à la Provençale avec sa Macaronade – Provençal Beef Stew
For 4 people
1 kg of beef cubes (Bourgignon cubes)
1 calf’s foot, cut lengthwise
120 grams of bacon cut into squares
50 gr of lard
50 gr of olive oil
6 mediums onions + 1 with few cloves in it
2 beautiful carrots cut in four lengthwise
2 beautiful juicy tomatoes – or 3 tablespoons tomato paste
4 – 5 pretty garlic cloves
2-3 branches of parsley
2 bay leaves
1 strong branch of thyme
1 bottle of red wine
The Macaronade – (Pasta)
250 gr 300 gr of pasta macaroni or other
50 gr grated Parmesan cheese
100 gr grated gruyere cheese
Freshly ground white pepper
Material: A casserole + A pan
Le Boeuf en daube à la Provençale – Provençal Beef Stew
Be sure to add the food in the correct order.
Spread the lard in the casserole.
Pour the olive oil and spread the bacon you have cut into small squares.
Add thyme, bay leaf, parsley, cloves of garlic, peppercorns, chopped tomatoes, clove onion and in the middle of it all, place the calf’s foot cut in two and add the whole piece of beef.
Put all around the beef, the carrots cut in four and the whole onions.
Salt very little.
Covert the meat and vegetable with wine.
Cover the casserole and bring to boil. Then lower the fire until you get a shudder, and close the casserole. This stew requires few hours of cooking.
Three-quarters of an hour before serving, put in a large saucepan 3 liters of water to boil, with salt.
When it’s boiling, throw your pasta macaroni in it.
When almost cooked, remove the pan completely from the heat, cover it and leave it for five minutes (during this time, the macaroni will finish to cook).
After five minutes, rinse the macaroni under water and place them into a strainer, but do not keep them too long, as they will settle and stick together.
Pour them into a pan
Add some salt and pepper
Place some of the Daube’s sauce in the pasta and put the pan back on the fire.
Add grated parmesan cheese and grated Gruyere Cheese, stir slightly and add a little more of the Daube’s juice if necessary.
You now have 2 dishes . Macaroni pasta can be served separatly but today most of the people serve them on the same plate with the ‘Daube’. If you have any left, place the remaining meat in a bowl with its juice and place it in the fridge. The next day eat it with a good slice of French bread and a glass of Red or Rosé wine. It’s fantastic!
Wine recomendation: Chateauneuf du Pape
Grandson of a famous Chef (his grandfather owned the Buffet de la Gare de Rennes (France) at the end of the 19th century), Thierry Guineau has accumulated forty years of culinary experience throughout the world. During his stay in Asia, he was recognized prodigious, draped in his jacket of Executive Chef at the Meridien of Jakarta, at the Holiday Inn Harbin China, at the Meridien of Phuket, the Sheraton Zhongshan in China, or at the Coco Beach Vietnam, to name a few. Today, he leaves in Mui Né, Vietnam and share his free time between consulting and professional training where he passes on his knowledge to the most disadvantaged.