INGREDIENTS
- 1 kg beef blade
- 500 g smoked pork
- 100 grams of fat
- 125 g pork skins
- 2 large onions
- 3 cloves of garlic
- 3 medium carrots
- 1 Bay leaf
- 1 tsp ground thyme
- pinch of ground cinnamon
- 750 ml dry red wine
- 0.5 Cup of brandy
- flour
- 3 tbsp. butter
- salt, freshly ground black pepper
STEP-BY-STEP RECIPE
Step 1
Wash the meat. Beef and pork cut into cubes with sides 4 cm, pork rind – thin strips, fat – small cubes. Onion, garlic and carrots to clean. Onions and carrots cut into large chunks, garlic leave as is.
Step 2
Place in a large bowl, pieces of meat and vegetables, add thyme, cinnamon and Bay leaf, salt and pepper. Pour in the wine, stir and leave for 2 hours.
Step 3
To remove the meat from the marinade, Pat dry and roll in flour. The marinade with the vegetables to keep. In a saucepan fry the slices of bacon, 5 min. to Shift the rinds into a bowl, add to the skillet the butter and fry the portions of beef and pork, for 5 min each. Pour in the cognac and cook until the liquid is evaporated.
Step 4
Pass the meat and pickled vegetables in a thick-walled pan or pot, add pork rind. Pour the marinade, close tightly and put in a preheated 160°C oven for 3 hours.
Serve with mashed potatoes or broad pasta.
For the record
Most people Provence seems to be a country of eternal summer – hot sun, warm sea, blooming lavender… And when you hear the stories of local residents about what there is a harsh winter, take it for flirting. Of course, living in Paradise, it is necessary for something to complain to the not-so jealous! However, having add, one of the classic provençal dishes, it becomes clear that there is no coquetry no such it is possible to cook and eat, only when the window is raging the mighty ice Mistral and get out of the house is not possible. But in those days every house of Provence cooking his Majesty, EXT.
This name was derived either from starostenkova dabar, which means “to extinguish” or the Occitan adobar – “laid.” Both equally suited to the dish – the ingredients and stack, and stew. And not anyhow, but in special pans deberah and not less than three days!
Dobler is a round ceramic pot with a narrow neck with a diameter of about 10-12 cm Put food in a pan is difficult, but when fighting from it almost evaporate juices. The technology of making simple meat and vegetables are cut medium pieces a day marinated in white or red wine. Then laid out in layers in a pan, add the spices and stew on a slow fire (in the old days was extinguished at the cooling coals) most of the night. From the surface of the cooled doba remove the fat and heat again on very low heat for 2-3 hours. Only then the dish is served on the table.
The reasons for this slowness, in our opinion, the Mistral is raging in Provence for weeks, so no hurry. Now, when EXT has become a very fashionable dish, and even it is served in Parisian restaurants, it is unlikely it is cooked for so long. The recipe, which we offer, is also written based on current realities.
