This dish came to us from Provence (region in the southeast of France). The cuisine of this region differs from classic French cuisine in its simplicity and is very similar to homemade. Provencal dishes are based on vegetables, olives, wine and fresh meat. The meat is first marinated, and then stewed or baked with the addition of Provencal herbs. Provencal beef turns out to be tender, juicy, aromatic.
It is necessary
- - 800 g of beef;
- - 100-120 g of bacon;
- - 50 g of olive oil;
- - juice and zest of half an orange;
- - 2 carrots;
- - 2 onions;
- - 3 cloves of garlic;
- - 2 teaspoons of Provencal herbs;
- - 3 bay leaves;
- - a pinch of cloves;
- - 0, 5 cans of olives;
- - 400 ml of red wine;
- - 0.5 cups of wine vinegar;
- - 150 g of broth or water;
- - olive oil, butter for frying;
- - salt, pepper to taste;
- - half a bunch of parsley.
Instructions
Step 1
Peel and wash onions and carrots. Cut the onion into half rings, carrots into slices, finely chop the parsley.
Step 2
Pour the chopped vegetables with wine, add vinegar and spices. Put the marinade over medium heat, bring to a boil and refrigerate.
Step 3
Chop the garlic finely with a knife. Wash the meat, cut into medium-sized pieces, roll in chopped garlic, leave for 20 minutes.
Step 4
Pour the marinade over the beef and marinate for 12 hours in a cool place.
Step 5
Remove the marinated meat from the marinade. Pour the marinade along with the vegetables into a saucepan, add water or broth, bring to a boil and boil for 3 minutes.
Step 6
Pour a mixture of olive oil and butter into a hot skillet. Sear the beef on each side until lightly golden brown. Cut the bacon into small pieces and fry separately.
Step 7
Squeeze the juice out of half of the orange and grate the zest. Put the fried meat and lard in a baking dish, add the juice and orange zest, cover with the vegetable marinade. Add salt, pepper and spices as needed.
Step 8
Preheat the oven to a temperature of 160-170 degrees, cover the dishes with meat with a lid or foil. Place the beef in the oven and simmer for 1.5-2 hours.
Remove the meat 10-15 minutes before cooking, add the olives to it and put it back in the oven.
