Another version of Boeuf en Daube, this dish tastes best when the beef has been marinated for
12 hours. If this is not possible, marinate the beef for at least
6 hours. Boeuf en Daube Martigues (berf on dohb mah-teeg) may be accompanied by French bread and buttered peas.
1 medium-sized onion, sliced
1 medium-sized carrot, scraped and sliced grated rind of
1 orange or lemon
1 teaspoon freshly-ground black pepper
6 allspice berries, crushed
4 parsley sprigs
1 pint white wine
3 lb. lean topside beef, cut into
2 tablespoons vegetable oil
5 slices bacon
2 onions, sliced
1 teaspoon flour
5 fl. oz. beef stock
1 teaspoon salt bouquet garni, consisting of four parsley sprigs,
1 thyme spray, and
1 small bay leaf, tied together
6 small tomatoes, blanched, peeled and sliced
12 green olives, stoned
6 canned anchovy fillets, drained and mashed
In a large bowl combine all the in-gredients for the marinade. Stir well, and add the chopped beef. Spoon the marinade over the beef.
Cover the bowl with aluminium foil and place in the refrigerator for at least 6 hours or 12 hours if possible.
Preheat the oven to warm 325 °F (Gas Mark 3, 170°C).
With a slotted spoon, remove the meat from the marinade and set aside. Reserve the marinade and vegetables.
Heat the oil in a large, flameproof casserole over moderate heat. Add the meat cubes, a few at a time, and fry them quickly, turning them over frequently, until they are browned on all sides. With a slotted spoon, transfer the meat to a plate. Add the bacon and onion to the casserole and fry for 10 minutes, stirring occasionally, or until they begin to brown.
Sprinkle the flour on to the onions and bacon, and stir to mix. Add the reserved marinade, stock, salt and bouquet garni to the casserole and bring to a boil over moderate heat. Return the meat to the casserole, cover and place it in the oven.
Cook for 2 hours.
Stir in the tomatoes, olives and mashed anchovies. Cook for a further 2 hours or until the meat is tender when pierced with a fork. Before serving, remove the bouquet garni.