- 2 pounds beef chuck, cut into 3-inch pieces
- 2 cups red wine
- 1/4 cup red wine vinegar
- 2 carrots, roughly chopped
- 2 onions, sliced
- 2 tablespoons olive oil
- 4 strips bacon, cut into lardons
- 4 stems fresh rosemary
- 4 sprigs fresh thyme
- 3 cloves garlic, smashed
- 2 bay leaves
- Kosher salt and freshly ground black pepper
- Macaronade, recipe follows, for serving
Marinate the beef in the red wine, vinegar, carrots and 1/2 of the onions for 6 hours or overnight.
Preheat the oven to 325 degrees F.
Remove the beef from the marinade (reserving the marinade) and dry gently with paper towels. Heat 1 tablespoon of the oil in a heavy Dutch oven over medium heat and cook the bacon lardons until crisp. Remove the bacon and set aside, reserving the fat. Add the remaining 1 tablespoon oil to the bacon fat in the Dutch oven and brown the beef on all sides. Once the beef is browned, add in the reserved marinade, bacon lardons, the remaining onions, rosemary, thyme, garlic and bay leaves. Add 2 cups water and sprinkle with salt and pepper. Bring to a simmer, then cover tightly and cook in the oven for 3 to 4 hours. Check the daube every hour and add a little more water if needed. Remove the herbs and serve the daube (be sure to reserve the sauce) with the Macaronade.
- 2 tablespoons butter, cut into small cubes, plus more for greasing
- 8 ounces macaroni
- Kosher salt
- 1/2 cup shredded Swiss or gruyere cheese
- 1/2 cup sauce from Daube a la Provencale
- 1/4 cup seasoned breadcrumbs
- Freshly ground black pepper
Cook the pasta in salted water according to the package's instructions for al dente. Drain and toss with the cheese and daube sauce. Place the pasta in the gratin dish, and top with the breadcrumbs, sprinkle with salt and pepper and dot with the butter. Bake 15 minutes and serve with the daube.