Ah, Daube Provençale… The quintessential Provençal dish!
Full of character but tender at heart and bursting with flavor.
A convivial dish, meant to be shared and enjoyed with homemade fresh pasta and, of course, a good bottle of red wine!
For a perfectly healthy and balanced meal, LEKI’s version is rich in vegetables and very low in fat.
For me, this is one of the most emblematic dishes of French table arts and gastronomy.
What’s Grandma’s secret for this traditional dish? TIME!
Taking your time is essential for this recipe.
Two days ahead, we prepare the marinade: the vegetables, herbs, and spices blend their flavors in a bath of red wine. We choose a wine with character, depth, and pronounced tannins. After at least 12 hours in the fridge, we separate each group of ingredients to respect their respective cooking times. On one side, the star of the dish is drained, floured, and then braised for a first round of cooking. On the other side, onions and garlic are sautéed along with the vegetable garnish to bring out all their flavors. Finally, all these ingredients come together in a cast-iron pot, covered with the wine and herbs from the marinade, for a slow, gentle cooking on low heat, either in the oven or on the stovetop, for at least 4 hours.
This dish is served with potatoes, fresh pasta, or gratin dauphinois.
And for dessert? Why not a Tarte Tatin or Crêpes Suzette?
Want to taste it and learn how to make it? Book your class now!
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