Are you lacking inspiration for your Christmas meal this year? This week, we offer you a typical regional recipe every day, perfect to delight your guests at Christmas.
For this fourth recipe, we suggest daube niçoise with porcini mushrooms, a staple of Niçoise cuisine and perfect for this season.
Serves 6 people
Preparation: 40 minutes
Cooking: 4 hours
Ingredients
- 1.2 kg of beef for braising (cheek, shoulder, shank)
- 150 g of pearl onions
- 4 carrots
- 4 cloves of garlic
- 1 celery stalk
- 1 bunch of flat-leaf parsley
- 1 bouquet garni (thyme, bay leaf, parsley stalks)
- 1 can of crushed tomatoes
- 60 g of dried porcini mushrooms
- 25 cl of red wine (Bandol type)
- 5 cl of marc liqueur
- olive oil
- salt, pepper
Preparation
Rehydrate the porcini mushrooms in hot water for half an hour.
In a casserole, brown the beef pieces (ideally, pieces of about 60 g) over high heat on all sides with a tablespoon of olive oil. Season with salt and pepper.
Set the meat aside and sauté in the same casserole the peeled onions, sliced carrots, chopped celery, garlic in its skin, and bouquet garni with a little olive oil.
Add the meat and mix for 5 minutes. Then add the tomatoes, red wine, and marc liqueur, and if necessary, top up with hot water to cover the ingredients. Add a little salt and pepper and let simmer covered on very low heat for 3 hours.
Then add the drained porcini mushrooms and continue cooking for another 30 minutes. Adjust the seasoning, place the casserole in the center of the table, and enjoy the daube sprinkled with freshly chopped parsley.
As a side dish, you can serve the daube with fresh pasta or potato gnocchi.
