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Cooking
Provençal Beef with Root Vegetables
· 4 servings
Prepare the ingredients
Tie the thyme, rosemary and parsley stalks into a bundle with kitchen string. Finely chop the garlic. Dice one onion into small cubes and slice the other into half-moons. Peel and clean the celery and cut it into pieces, and slice the carrot into rounds.
Add the wine and orange juice
Put all these ingredients into a large pot, mix together, pour in the wine and squeeze in the orange juice. If you'd like and have an organic orange, wash it thoroughly, cut it into quarter-rounds and add it to the marinade too.
Leave to marinate
Add the beef, cut into large cubes or slices, to the prepared marinade. Leave to marinate for at least 24 hours.
Brown the bacon
The next day, remove the meat from the marinade. Heat the oil in a large pan and fry the diced streaky bacon until browned.
Brown the meat and warm the marinade
Once the bacon is browned, lift it out with a slotted spoon and add it to the marinade. Put the meat into the hot fat left in the pan and sear it well on all sides, about three minutes per side, until nicely browned. While the meat is browning, heat the marinade on the stove.
Braise for three hours
Once the marinade is warmed through and the meat is browned, season the marinade with salt and pepper. Place the meat into a roasting dish and pour the marinade over it. Cover and bake in an oven preheated to 130°C for about three hours.
Serving
Serve with a baguette or whatever you fancy – rice or pasta work wonderfully too. Provençal beef is great made a day ahead, as it tastes even better once it's had time to rest.