Cover the pot with a tight-fitting lid and reduce the heat to low. Let the daube simmer very gently for 2 h 30 to 3 h. The beef should gradually become meltingly tender, and the sauce should reduce into a luscious, velvety consistency. Stir occasionally to make sure nothing sticks. If using black olives, stir them in during the final 10 minutes of cooking to preserve their shape and briny flavour.
6️⃣ Rest Before Serving
Once the cooking time is complete, remove the pot from the heat and let the dish rest for 10–15 minutes, covered. This resting period allows the flavours to settle and the sauce to thicken slightly more, making it even more luxurious when served.
🍽 Serving Suggestions
Serve the daube hot, ladled generously into bowls or over your favourite starch. It pairs beautifully with steamed potatoes, silky fresh pasta, or a spoonful of creamy polenta. Each bite offers deep, wine-rich flavour balanced with the sweetness of slow-cooked vegetables and herbs.
💡 Provençal Tip
This dish is often even better the next day. Let it cool completely, store it in the fridge, and reheat gently over low heat to enjoy an even richer taste—an old Provençal secret for maximum flavour.
With its warmth, aroma, and timeless comfort, this Provençal beef daube is a true expression of rustic elegance. Bon appétit 🌞🍷
Yo Make również polubił
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