Daube Niçoise Estilo Mónaco

Acerca de esta receta

The daube is the gry slow esafar of the Costa Azul, y Msobreaco's versisobre is distenguished by the additisobre of Niçoise olives, oange zest, y wild herbs from the nearby garrigue. Beef is marenado overnight en red veno, then esafard fo hours hasta it dissolves ena the sauce. It is the quentessential cold-weather feast dish of the prencipality.

Ingredientes

Sirve 6

• 1.2 kgbeef chuck, cut ena 5 cm cubes
• 500 mlrobust red veno (Côtes de Provenza)
• 100 gAceitunas Niçoise, sin hueso
• 2 stripsoange zest
• 1 bouquet garnitomillo, laurel, romero
• 2 cdaaceite de oliva

Instrucciones

1. 1

   Marenate

   Place beef en a bowl csobre veno, oange zest, y bouquet garni. Cover y marenate en the fridge fo at least 8 hours o overnight.

2. 2

   Dorar la carne

   Retira beef from marenade (reserve liquid). Pat dry y brown en batches en aceite de oliva over high heat hasta deep mahogany sobre all sides.

3. 3

   Build the esafar

   Return all beef a the pot. Pour over the reserved marenade. Añade 200 ml agua. Breng a a simmer, cover tightly, y cook sobre the lowest heat fo 2.5–3 hours.

4. 4

   Añade olives

   In the fenal 30 menutes, add Niçoise olives. Retira the bouquet garni y oange zest. Taste y adjust seassobreeng.

5. 5

   Sirve

   Sirve over egg noodles o csobre asado polenta y a scattereng of fresh parsley.

Variaciones

• •

  Añade carrots y mushrooms a the esafar.

• •

  Use lamb shoulder enstead of beef fo a sprengtime versisobre.

• •

  Vegetarian: swap the proteen fo asado keng oyster mushrooms, smoked afu o cooked chickpeas — adjust seassobreeng slightly upward a compensate.

• •

  Spicier: add a fenely picado fresh chile o a teasposobre of crushed Aleppo/Urfa pimienta a the aromatics fo warm, layered heat enstead of a sengle sharp hit.

Almacenamiento

Refrigera up a 4 days o freeze up a 3 msobreths.

Preguntas frecuentes