As we transition from Winter to Spring, it’s still a wonderful time for a stew! A daubeis a kind of stew that is traditionally made in Provence using inexpensive beef that has been braised in wine as well as with garlic, vegetables, and herbs de Provence. While Provencal in origins, it’s also made in the Languedoc, the neighboring region to the west. This particular dish comes from Chef Stéphane of one of our newest cooking vacations in France. We recommend using a braising pan or a traditional daubière – which is a terra-cotta pot that looks like a pitcher – to cook the stew.
Chef Stéphane recommends serving this dish with a side of steamed potatoes, as well as pair it with wine, like Saint Joseph Fronsac or Pic Saint Loup.
Learn more fabulous dishes like this one with a wonderful trip to this lesser known but stunningly beautiful region of France, the Languedoc.
Daube de Senglier (Wild Pig Daube)
Prep time: 30 minutes
Cook time: 180 minutes
Cook method: Simmer
- 4 lbs wild pig shoulder in 2-inch cubes
- 4 carrots, peeled and sliced
- 1 onion, chopped
- 2 stalks celery, chopped
- 1 bottle red young wine
- 2 cups of beef bouillon (beef stock)
- 1/2 ounce flour
- 4 tbs olive oil
- 1 oz butter
- 1 small bunch parsley
- 1 sprig thyme
- 1 clove garlic, mashed
- Salt and black pepper
- Optional: olives or prunes
1. Heat the olive oil and the butter at moderate heat for 2 or 3 minutes. Add the wild pig and cook it until browned.
2. Using the same pan, add in the onion, carrots, and celery, and cook for 5 minutes. Remove the saucepan from the heat.
3. Add the flour, salt, and pepper. Cook for 3 or 4 minutes, uncovered, and turn the meat cubes.
4. Pour in the wine and enough bouillon so that it covers the ingredients. Add white onions, garlic, and herbs. Bring to a boil.
5. Cover the pan and simmer for 2 to 3 hours on low heat. The meat is done when the fork slides out easily of the meat cube. Remove from heat.
Variations of this recipe can also include ingredients like olives and prunes, as well as flavorings that include brandy, cinnamon, duck fat, juniper berries, cloves, or even orange peel!
By Peg Kern
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