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Boeuf en daube provençale
Fruit and vegetables
2 large
onions
, finely sliced
4
carrots
, peeled and cut into 1cm/½in rounds
2 sticks
celery
, cut into 1cm/½in slices
6
garlic
cloves, finely chopped
2 large sprigs
thyme
few sprigs
parsley
2 pieces pared
orange
zest
1
onion
, finely chopped
Tins, packets and jars
150g/5½oz black
olives
300g/10½oz red camargue
rice
, cooked according to packet instructions
Cooking ingredients
salt
, to taste
50ml/2fl oz
red wine vinegar
4
bay leaves
4
cloves
1 tsp
black peppercorns
2 x 4cm/1½in pieces
cinnamon
stick
4 tbsp
olive oil
2 tbsp
tomato purée
600ml/20fl oz
beef stock
Meat, fish and poultry
1.5kg/3lb 5oz beef
brisket
, trimmed of excess fat and cut into large 6cm/2½in chunks
150g/5½oz bacon
lardons
Other
1 bottle
red wine
100ml/3½fl oz
brandy
or cognac
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