Best Daube Of Pork Recipes

DAUBE OF PORK

Steps:

• Combine all the marinade ingredients in a large lidded casserole dish. Heat the sunflower oil in a large heavy-based frying pan until practically smoking and fry the pork until a dark brown all over. Add the pork to the marinade and leave to marinate in the fridge for 24 hrs.
• The next day, heat oven to 180C/fan 160C/gas 4. Remove the pork from the marinade and set aside. Place the marinade over a high flame and bring to the boil. Boil for 15 mins, skimming off any foam from the surface. Add the stock and bring back to the boil, then add the meat. Put on the lid, or tightly cover the casserole with foil, and put into the oven to cook for 3 hrs turning the meat halfway through.
• Lift out the pork and keep somewhere warm. Strain the cooking liquid through a fine sieve into a clean pan. Bring to the boil, then boil to reduce for about 15-20 mins. Check the seasoning before serving with the gravy.

CREOLE DAUBE

Steps:

• Season the roast with the Creole seasoning.
• Make slits in the roast and insert the garlic.
• In a 5 qt Dutch oven heat the ¼ cup of the oil.
• Over medium heat brown the roast on all sides.
• Reduce the heat to low and continue to cook, covered, while preparing the roux.
• *If roast sticks, add ¼ cup water.
• In a separate heavy pot heat the remaining oil.
• Add the flour, stirring constantly, over medium heat until the roux is the color of chocolate.*Take care not to burn the roux. Stir constantly!
• Reduce the heat to low and add the onion, bell pepper, celery, and green onion and cook until they are limp.
• Stir in the tomato sauce and cook for 10 minutes.
• Add the wine and 1 cup water slowly to the roux.
• Add the parsley, bay leaves, sugar, salt, and pepper to the tomato sauce mixture.
• Pour the sauce over the roast.
• Simmer slowly on top of the stove for 2-3 hours, or until the roast is very tender.
• Add more water if needed.
• Season again and serve.

DAUBE PROVENCAL

Steps:

• Heat the oil in a heavy-bottom saucepan over medium heat. Sprinkle the beef with flour. Brown the meat in the oil until golden, about 3 minutes per side. Remove meat from pan. Set aside. Add the onion and garlic. Saute until translucent, about 5 minutes. Add the wine. Increase the heat to high and simmer until reduced to 1/2 cup, about 5 minutes. Return the beef to the pot.
• Add 3/4 of the carrots, 3/4 of the celery root, 4 artichoke hearts, olives, rosemary, orange rind, allspice, clove and broth. Stir to combine. Cover partly and simmer over medium-low heat until the meat is tender, about 1 1/2 to 2 hours. Add the remaining artichoke hearts, carrots and celery root. Continue cooking until tender, about 20 to 30 minutes. Season to taste with salt and pepper. Divide among 4 bowls. Garnish with parsley.

BEEF DAUBE PROVENCAL

Steps:

• In a large skillet, heat oil over medium-high heat. Sprinkle meat with 1/2 teaspoon salt and 1/4 teaspoon pepper; brown meat in batches. Transfer beef to 4-qt. slow cooker. , Add carrot, onions, garlic and remaining salt and pepper to skillet; cook and stir until golden brown, 4-6 minutes. Add tomato paste; cook and stir until fragrant, about 1 minute. Add wine, stirring to loosen browned bits from pan; bring to a boil. , Transfer meat mixture, tomatoes, broth and seasonings to slow cooker. Cook, covered, on low 5-7 hours or until tender. Discard bay leaf. Serve with hot cooked pasta or mashed potatoes. If desired, sprinkle with fresh thyme.

PORC EN DAUBE - FRENCH PORK STEW

Steps:

• For the overnight marinade:.
• Put the pork pieces in a casserole with a lid.
• Chop the onions roughly, and add half to the pot.
• Put in 2 bay leaves and and distribute the twigs of thyme around the pot.
• Pour 3/4 (about 1 1/2 pints) of a bottle of red wine (best option is an inexpensive fruity red wine!) over the meat etc in the pot. Put the lid on it, and leave it until the following day.
• The following day, lift out the meat with a slotted spoon, and put it in a colander over the casserole, to drain a bit. Lift out the other ingredients and discard them. Keep the wine.
• If you will be using the same pot, just drain off the wine into a bowl, rinse the pot, dry it, and heat it over medium heat.
• Add a little oil.
• Put the other half of the roughly chopped onion into the oil. Add the chopped garlic, and cook both till a little bit golden. Lift out with a slotted spoon.
• Dry the meat with paper towels.
• Put the meat into a bag with 1 cup of flour, and shake the bag till the meat is coated.
• Begin to brown the meat over medium high heat. Don't do all at once, because if you do they won't brown, they will begin to stew in juice. Brown them in small batches, and lift out with a slotted spoon as they brown.
• When all have been browned, return all the meat and the onion and garlic to the pan.
• Add a little of the flour (1 tablespoon) to ensure a somewhat thick sauce.
• Add 2 bay leaves.
• Pour the reserved wine over the meat. Pour the rest of the wine (this will be about 1 1/2 pints) over the meat.
• The liquid should cover the meat. If it doesn't, add some water or bouillon.
• Cook this covered over low heat for at least two hours, or until tender, stirring occasionally.
• Add more thyme if desired. The sauce will thicken and become reduced.
• You can cook this on the stove over low heat or in an oven at 325F or less.
• I like to cook meat slowly over low heat, so I cook this for almost 4 hours!
• Prepare dried, thick sliced toast: Take a clove of fresh garlic, and just scrape the garlic lightly over both sides of the toast.
• Ladle the meat and sauce over the toasts.

BOEUF EN DAUBE PROVENçALE

Steps:

• Cube salt pork and cut pork skin into small rounds. Try out salt pork. When browned, remove from pan. Add butter to rendered fat. Flour beef lightly and brown in butter-fat mixture, turning to brown evenly on all sides. Return salt pork to pan with pork skin, onions, garlic, carrots, ground cloves, thyme and bay leaf. Pour on warmed cognac and ingnite. Extinguish flames by pouring on wine and water. Bring to a boil, add salt and pepper to taste. Cover pan and simmer on low heat (or cook very slowly in a 275°F. oven) for 8 hours. The liquid must never return to the boiling point. Serve with parsleyed boiled potatoes. With this, drink the same red wine used for cooking, Burgundy or a Pinot Noir.