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Daube de boeuf Provençal
Fruit and vegetables
2
onions
, finely chopped
300g/10½oz
carrots
, thinly sliced
1
celery
stick, thinly sliced
250g/9oz tinned
tomatoes
1 sprig
rosemary
4 sprigs
lemon
thyme
1
lemon
, peel removed using a paring knife
½
orange
, peel removed using a paring knife
170g /6oz frozen pearl
onions
(available online)
2 sprigs
lemon
thyme
2 sprigs
rosemary
sprigs
Tins, packets and jars
Mashed potato
Cooking ingredients
olive oil
, for frying
500ml/18fl oz brown veal
stock
10
black peppercorns
4
cloves
½
cinnamon
stick
sea salt and freshly ground
black pepper
1 tsp golden
caster sugar
½
bay leaf
Dairy, eggs and chilled
50g /1¾oz
butter
Meat, fish and poultry
1.2 kg/2lb 12oz or 4
beef cheeks
or feather blade, trimmed
100g/3½oz smoked bacon rashers/
lardons
Other
750ml/26fl oz
red wine
375ml/ /13fl oz dry
white wine
200g/7oz Chantenay carrots, peeled
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