Recipe: Daube de boeuf du bon vieux temps

Marinade to prepare the day before:

1 Cut the meat into large chunks.

2 Peel and slice the onions, cut the celery into sections, peel and slice the carrots.

3 In a bowl, place the meat with the onions, carrots, celery, bay leaf, salt and about ten peppercorns.

4 Add the red wine and a drizzle of olive oil.

5 Mix, cover with plastic wrap (cling film) then refrigerate for 24 hours.
The same day:

6 Drain the meat and vegetables from the marinade using a strainer over a bowl to reserve the liquid.

7 Heat your Dutch oven over high heat with a little olive oil and brown the meat and vegetables in it.

8 Once the liquid has evaporated, sprinkle with flour and mix.
Then add the marinade liquid and add water until the meat is completely covered.

9 Cover the Dutch oven and let simmer for 2 hours over low heat, stirring the daube from time to time.