Recipe: Daube provençale

1- Soak your dried porcini mushrooms in lukewarm water.

2- Slice your onions, carrots and celery stalk to 1 cm thickness

3- Plunge your tomatoes with a small cross marked with a knife for 1 minute in boiling water. You will then be able to peel them easily (remove the skin), then remove the seeds and cut them into large dice.
4In a large ovenproof pot (daubière) put 5 tablespoons of olive oil, when it is very hot brown the pieces of meat then, when they are well browned, remove them with a slotted spoon and set aside.

4- In the same pot, over low heat, sweat the onions, garlic, carrots, celery, 1 teaspoon of fresh thyme and 1 bay leaf. after a few minutes add the tomatoes and let sweat covered for 10 minutes.

5- Turn on your oven to 150° (gas mark 5)

6- Then add the marc and red wine and 30 cl of water (or cold broth). bring to a boil, adjust the seasoning and pour in the pieces of meat already browned with the rendered juice.

7- Place in the middle of the oven for 2 hours 30 minutes.

8- After this cooking time, drain your mushrooms by hand as there is often sand at the bottom, cut them into pieces and add them to your Provençal daube