Summary

Ingredients

• 1 kg beef (beef calf or thrown cheek)
• 1 bulb garlic
• 5 shallot (s)
• 50 g porcini mushrooms, dried
• 5 grains pepper
• 2 tablespoon thyme, fresher, chopped
• 1 tablespoon rosemary, fresher, chopped
• 1 carrot (s)
• 2 bay leaves
• 0.25 liter ¼ schnapps (Marc de Provence)
• 2 liters red wine (from Provence)
• 0.25 liter ¼ water
• 3 tablespoon olive oil
• 0.5 ½ orange (s), untreated
• sea-salt
• Black pepper from the mill

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Instructions

1. Finely chop the garlic, carrots and shallots and sauté in 1 tablespoon olive oil, finely grind the peppercorns in a mortar and add with the porcini mushrooms and herbs (set aside about 1/2 tablespoon herbs) and deglaze everything with the Marc de Provence and season with 1 / Fill up with 4 liters of water, then add the orange zest. Let everything boil down gently for about half an hour and pass through a sieve.
2. Cut the meat into large pieces and fry in 2 tablespoons of olive oil (with a little clarified butter if necessary), season with salt and pepper, pour in a little wine, add the bay leaves and simmer over medium heat, when the wine has boiled over, pour in again and again Deglaze and stir in the sentence. This takes at least 3 hours. In the last third of the cooking time, alternately add the cooking stock and the wine and let it boil down, adding the remaining herbs just before serving.
3. In addition, my dearest insists on cream noodles (that is, homemade noodles that are put in some boiled-down cream before serving).
4. Wine recommendation is clear: Côtes de Provence rouge or a bandol