Recipe by Elizabeth David
A Provençal beef daube braised with wine, orange peel, and olives — David's antidote to bland postwar cooking.
David learned the daube in the south of France, where it is cooked in a tightly covered pot with wine, aromatics, and a strip of orange peel. Her French Provincial Cooking version is unfussy but exact, and it tastes better the next day.
The dish
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Claimed by Elizabeth David
Serves 6–8 · 4 of 11 items checked · 4 aisles
Cut the beef into large pieces, dry them, and brown them in a little oil with the salt pork until deeply colored.
Remove the meat and soften the onions, carrots, and garlic in the same pot, then return the beef and dust everything lightly with flour.
Add the wine, tomatoes, orange peel, and bouquet garni. Cover and braise very slowly for 3 hours, until the meat is tender.
Stir in the olives for the last 20 minutes and adjust the seasoning. Cool, then reheat the next day for the fullest flavor, and serve with potatoes or macaroni.
Adapted from French Provincial Cooking. View a published recipe at Epicurious (opens in a new tab)
Appears in: Chefs who taught a country to cook
Sunday lunch in Chelsea · Chelsea, London