Ingredients
- For the daube
- 1kg oyster blade
- sea salt
- freshly ground black pepper
- 1 onion, sliced thinly
- 2 medium carrots, sliced thickly on the diagonal
- 2 cloves garlic, lightly crushed
- 1 tbsp extra virgin olive oil
- 150g bacon in one piece, cut into
- 1cm cubes
- 150g additional pork skin, if available cut into 2cm squares, (ask the butcher and be very grateful and freeze any extra he gives you for another day)
- 1 bay leaf
- 1 large sprig thyme
- several parsley stalks
- strip of orange zest
- 1 can of tomatoes, diced
- 200ml red wine
- 30g packet dried porcini, soaked for half an hour in hot water
- 150g dried chunky pasta, cooked in plenty of salted water
- For the persillade Mix together:
- 3 tbsp freshly chopped parsley
- 1 clove garlic, finely chopped
- 3 anchovy fillets, finely chopped
Method
Preheat oven to 140C.
Select a thick earthenware or cast-iron casserole dish.
Slice meat 3cm thick, cut each slice into big chunks and season.
Prepare all vegetables.
Tip oil into the pot and scatter in half the bacon and pork rind (if any). Add half the vegetables and half the beef.
Tie bay leaf, thyme, parsley and zest together with a piece of string to make a bouquet garni and add with the garlic.
Scatter in the rest of the vegetables, beef, bacon and pork rind.
Tip the tomatoes over the top and pour on the red wine.
Press a sheet of baking paper over the meat and cook for 90 minutes.
Remove from oven, stir in the soaked mushrooms and their strained soaking water and continue to cook for maybe another hour until meat is meltingly tender, but still holding its shape.
Ladle some of the cooking juices over the cooked pasta. Sprinkle the persillade over the meat and the pasta.
