Provençal beef stew (daube Provençale)

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Serves 6

Step 1
Preparation: 30 minutes (marinade) plus 30 minutes.

Step 2
The marinade should be prepared at least 4 hours in advance, the day before if possible.

Step 3
If you plan to serve it cold, you might add a chopped up veal foot to the pan when you add the stew meat, which will encourage a jelly-like consistency.

Step 4
The night before, mix the finely chopped parsley and finely chopped garlic.

Step 5
Roll the lardons in this mixture.

Step 6
Use the tip of a knife to make an incision in each cube of stew meat and slip lardons into these little pockets.

Step 7
Put the stuffed cubes into a terrine or large bowl with the wine, cognac, cloves, and 2 tablespoons of olive oil.

Step 8
Add the bouquet garni, peppercorns, and the rest of the garlic.

Step 9
Mix, cover, and marinate in the refrigerator for at least 4 hours but preferably overnight, stirring 2 or 3 times.

Step 10
The next day, put the pork rind in a saucepan with 1 litre of water.

Step 11
Bring to a boil and let the water bubble for 2 minutes.

Step 12
Use a skimmer or slotted spoon to remove the pork to a colander and rinse it under cold water.

Step 13
Let it drain in the colander, then line the bottom of your stew pot with the blanched pork rind.

Step 14
(The pot should be large enough to hold all the rest of the ingredients, too; a daubière or clay casserole would be ideal, but lacking those you could use a cast-iron casserole or other heavy pan).

Step 15
Drain the beef cubes in a colander set over a bowl; do not discard the marinade.

Step 16
Carefully pat the cubes dry with paper towels.

Step 17
Heat the remaining tablespoons of olive oil in a large pan over a high heat.

Step 18
When the oil is hot, add the stew meat and brown all over, about 5 minutes.

Step 19
Remove the meat to a dish with the skimmer.

Step 20
In the same pan, sauté the carrots and celery over a medium heat for 5 minutes, stirring frequently.

Step 21
Season with 2 teaspoons of salt and 1 teaspoon of pepper and stir in 2 pinches of grated nutmeg.

Step 22
Preheat the oven to 250F/120C/gas 1/2.

Step 23
Build the daube layer by layer in the pan lined with pork rind.

Step 24
Pour the reserved marinade and beef broth over the whole thing; if the vegetables are not completely covered, top off with water.

Step 25
Taste the liquid and season if necessary, but be careful: the dish will cook for 4 hours, the salt will concentrate, and you will not be able to add water while the pan is sealed.

Step 26
Prepare the sealing pastry (pâte à luter): combine the flour with 200ml of water in a small bowl, mixing until it forms a dough.

Step 27
Roll it out with your hands into a long 'snake' of dough.

Step 28
Put the cover on the pan of daube and seal the lid to the pan by pressing the dough all around their seam and joining it at the ends.

Step 29
Bake for 4 hours.

Step 30
Remove the pan from the oven, remove the sealing pastry in front of your guests, and then take the pan back to the kitchen to degrease the surface of the broth.

Step 31
Remove the bouquet garni and, if you can find them, the whole cloves.

Step 32
Serve very hot.