Meat dishes

Dob from beef and smoked pork

Ext – this is one of the dishes of Provence cuisine – a part of France known not only for wines. In Provence, dob has been prepared in various variations for more than a century. This type of meat stew is made from inexpensive, tougher cuts of beef and simmered for hours in wine with onions, carrots, garlic, and herbs until the beef “melts,” until all the flavors blend.

Dob from beef and smoked pork – ingredients

  • 1 kg of beef
  • 500 g of smoked pork
  • 50 g fat
  • 2 smoked pork sausages
  • 2 bulbs
  • 3 cloves of garlic
  • 3 carrots
  • 1 bay leaf
  • 1 teaspoon of thyme
  • ground cinnamon
  • 750 ml of red wine
  • meal
  • 3 tablespoons of butter
  • salt
  • pepper

Dob from beef and smoked pork – preparation:

Number of servings – 6. Approximate cooking time – 3 hours 40 minutes.

1. Peel the garlic, onion and carrot.

2. Cut meat, sausages, peeled vegetables into cubes.

3. Put all the ingredients in a bowl. Add spices to them: thyme, a pinch of cinnamon, pepper, salt.

4. Pour in the wine and leave for 2 hours to marinate.

5. Remove the meat from the marinade, pat dry and sprinkle with flour. Cut the sausages into pieces.

6. Cut the lard in a saucepan until the fat melts. melt butter in a saucepan and fry beef, pork, sausages until golden.

7. Remove the fried meat and marinated vegetables and put them in a pot, pour the marinade and cook the dish in the oven for 3 hours at a temperature of 160 degrees. Salt and pepper the dish to taste.

The dish can be served on the table both immediately after cooking, and later, by reheating the portions in a microwave oven or in another way.

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