Traditional regional recipes of the riviera

MEAT BRAISED IN WINE AND STOCK WITH VEGETABLES (Plat)

meat braised in wine and stock with vegetables

Preparation

Cooking

For
6 People

Ingredients
For 6 persons

1.200kgs of beef to braise

2 onions

4 carrots

4 cloves of garlic

6 tomatoes

a bunch of parsley

a stick of celery

thyme ' laurel

60grs of dry boletuses (dry weight)

a glass of red wine

a glass of Marc liquor

lard

salt ' pepper

optional accompaniment: lemon, grated parmesan


Recipe provided by :

Meat braised in wine and stock with vegetables

Pour the boletuses into water.

Cut the meat in 3 cm cubes. Season with salt and pepper .

Cut the onions into small pieces and put them in a frying pan with a large portion of lard.

Add the celery, the whole garlic (not chopped or pressed) and the bunch of parsley.

Start cooking the beef in a frying pan with a portion of lard in order to prevent the meat from falling apart after cooking.
Put the prepared meat into a stewpan on medium fire. Leave it for ten minutes.

Clear the tomatoes from their seeds, peel them and mash them up. Mix them with the meat.

Add the onions and all the ingredients from the other frying pan as well as a big glass of deep red coloured wine from Bordeaux, a glass of local Marc liquor (Branda), and recover the meat with boiling water. Make it boil, then put on a very small cooking temperature for 3 hours.

Add, after 3 hours, the mushrooms and rectify the seasoning with Cayenne's chilli if necessary. Cook it on a small temperature for one more hour.

Remove the fat before serving. Serve it with lemon and grated cheese, as some eat this dish with these accompaniments. Refrain from putting cheese or lemon in the sauce, this prevents you from using it to prepare raviolis.


4 Reviews on the recipe

Meat braised in wine and stock with vegetables
La daube est encore bien meilleure préparée la vieille et réchauffée avant d'être dégustée. J'utilise de l'huile d'olive et non du saindoux (très peu ou pas utilisé dans la cuisine niçoise).
Evaluation : 3/5
Pupu
Meat braised in wine and stock with vegetables
au lieu de tremper les cêpes sec dans de l'eau faites le dans un bol rempli de lait
Evaluation : 4/5
pastounet
Meat braised in wine and stock with vegetables
ça donne faim!mais je préfère faire mariner la viande 24h.Bravo pour votre site.
Evaluation : 5/5
giarnno
Meat braised in wine and stock with vegetables
Cette recette est trop bonne
Evaluation : 5/5
abderrahim

Vue mer : crédit photo Aseed