With only one week to go the tour is in the lush region of the Provence. Starting in the town of Nimes,which is historically known for it's textiles and is where the name Denim came from. The finish commune of Digne-les-Baines is said to be the sunniest place in France as well as the town in Les Miserables
Boeuef de Daube is one of those dishes that can be found in different regions of France, each with their own twist. I made a la Provencal from Julia Child, but of course. At the end you add a paste of anchovies, capers, vinegar, olive oil and garlic. But to take a few steps back, you need to start this one nice and early. Julia says it needs to marinate for 3 to 6 hours and then the cooking time is up to 3 hours as well. First you marinate it in white wine, some call for red wine, but the white is said to be the original way it is prepared. Along with the onions and carrots, they sit in the happy little juice and soak it all in
After it marinates it is put into a French oven and layered with the bacon, onions, carrots, tomatoes and mushrooms and then the beef after it is rolled in a little flour
and then placed in the oven for 2 1/2 to 3 hours. After the first hour you can start to smell it around the house, with 2 hours to go it was torture.
Using my Martha Stewart mortar and pestle to make the Provencal part, anchovies, capers, olive oil, red wine vinegar and garlic.... good stuff!
The broth was excellent and the dish had a wonderful flavor to it. I highly recommend it. Even Martha Stewart has a version to make as well. Give it a try....