Daube a La Provencale

READY IN: 11hrs 45mins


  • For the Lardons
  • 14
    lb pork fatback, cut into dice
  • 12
    teaspoon salt, coarse
  • 12
    teaspoon herbes de provence
  • 2
    tablespoons flat leaf parsley, fresh, chopped
  • For the Daube
  • 4
    lbs beef shank, boneless, cut into large cubes
  • 2
    tablespoons olive oil
  • 1
    pig's foot, cut in two (about one pound)
  • 5
    ounces lean salt pork, in a slice cut into 1/2 inch strips
  • 2
    carrots, peeled and chopped
  • 2
    onions, chopped
  • 3
    garlic cloves, chopped
  • 1
    ounce dried cepes
  • 2
    cups tomatoes, peeled, seeded and diced, with juice
  • 23
    cup black olives, pitted
  • bouquet garni, large, including a generous strip of orange peel
  • 12
    cup cognac (or Marc de Provence)
  • 2
    cups broth (or water or a combo(this amount is approximate, it is the amount needed to nearly cover all the ingr)


  • To prepare the lardons:
  • In a mortar, pound together the salt, garlic and herbs to form a paste. Mix in the parsley, add the lardons and mix till each lardon is well coated with the mixture.
  • Using a small, sharp pointed knife, pierce each piece of beef two to three times, with the grain, and force a lardon into each slit. Save any leftover lardons and seasoning.
  • For the Daube:
  • Put the meat into a non-reactive bowl, add the olive oil and red wine and marinate at room temperature for about 4 hours, turning the meat around in the marinade several times.
  • In a saucepan, place the pig's foot, the pork rind and the salt pork and water to cover. Bring to a boil, drain and rinse well. Cut the pork rind into one inch squares.
  • In a large bowl, mix the pork rind, salt pork pieces, carrots, onions, garlic, cepes, tomatoes and olives.
  • Put a layer of this pork rind mixture in the bottom of a daubiere or large heavy pot. Place the pig's foot halves on top and finish the layer with pieces of the larded beef. Sprinkle to taste with salt.
  • Continue layering the pork rind mixture and the meat pieces, burying the bouquet garni in the middle and finishing with the pork rind mixture.
  • Pour over the remaining red wine marinade from the bowl, the marc (or cognac) and almost enough broth and/or water to cover the contents of the pot.
  • Cover and place over medium low heat. Bring to a boil (this will take about an hour)and adjust the heat to very low to maintain only a murmur at the liquid's surface for about 6 hours. Skim off, as well as possible, all the fat.
  • Note: If, at the end of skimming, you spoon up juices with the fat, empty the skimming spoon into a bowland refrigerate it; when the fat solidifies, it can be lifted off and discarded and the jellied juices returned to the leftover Daube.
  • Pre-heat the oven to 400°F.
  • Bring a large pot of salted water to a boil add the macaroni and cook, 10 to 15 minutes for most sorts of macaroni. Drain well and empty into a gratin dish. Spoon some of the Daube's cooking juices over the macaroni and put it into the oven for a few minutes until the juices are bubbling. Serve the Daube directly from the cooking vessel accompanied by the macaroni.