Daube Niçoise Monaco Style

About This Recipe

The daube is the grand slow braise of the Riviera, and Monaco's version is distinguished by the addition of Niçoise olives, orange zest, and wild herbs from the nearby garrigue. Beef is marinated overnight in red wine, then braised for hours until it dissolves into the sauce. It is the quintessential cold-weather feast dish of the principality.

Ingredients

Serves 6

• 1.2 kgbeef chuck, cut into 5 cm cubes
• 500 mlrobust red wine (Côtes de Provence)
• 100 gNiçoise olives, pitted
• 2 stripsorange zest
• 1 bouquet garnithyme, bay leaf, rosemary
• 2 tbspolive oil

Instructions

1. 1

   Marinate

   Place beef in a bowl with wine, orange zest, and bouquet garni. Cover and marinate in the fridge for at least 8 hours or overnight.

2. 2

   Brown the beef

   Remove beef from marinade (reserve liquid). Pat dry and brown in batches in olive oil over high heat until deep mahogany on all sides.

3. 3

   Build the braise

   Return all beef to the pot. Pour over the reserved marinade. Add 200 ml water. Bring to a simmer, cover tightly, and cook on the lowest heat for 2.5–3 hours.

4. 4

   Add olives

   In the final 30 minutes, add Niçoise olives. Remove the bouquet garni and orange zest. Taste and adjust seasoning.

5. 5

   Serve

   Serve over egg noodles or with grilled polenta and a scattering of fresh parsley.

Variations

• •

  Add carrots and mushrooms to the braise.

• •

  Use lamb shoulder instead of beef for a springtime version.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate up to 4 days or freeze up to 3 months.

Frequently Asked Questions