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Daube Provencal

Chef Laurent Gras Recipes

Daube Provencal

Alta Editions

The daube has an earthy quality that results from a combination of salt, the tannins of the wine, the gelatin of the meat, and the sweetness of the carrots and onions.
— Laurent Gras

This Provence-inspired Daube Provencal recipe is a preview from chef Laurent Gras's multiple IACP award-winning cookbook, My Provence.

4 servings   |   Prep Time: 45 minutes   |   Cooking Time: 4 hours



For the Daube

  • 1 ¼ pounds (600 g) boneless beef short rib, cut into 2-inch (5 cm) cubes
  • ¾ pound (400 g) beef chuck, cut into 2-inch (5 cm) cubes
  • Sea salt
  • 3 tablespoons (50 g) grapeseed oil
  • ⅓ cup (50 g) all-purpose flour
  • ½ pound (200 g) slab bacon, sliced into ¼-inch (1 cm) strips or lardons
  • 12 pearl onions, peeled
  • 12 young carrots, peeled and halved
  • 30 Niçoise olives, with pits
  • 5 cloves garlic
  • 2 bay leaves
  • 1 sprig thyme
  • 2 quarts (2 l) dry red wine
  • Freshly ground black pepper

For the Mashed Potatoes

  • 1 pound (400 g) white, starchy potatoes, such as Russets
  • Sea salt
  • ⅔ cup (150 g) whole milk
  • 7 tablespoons (100 g) unsalted butter, cut into small pieces
  • For the Sautéed Mushrooms
  • ¾ pound (400 g) mushrooms, such as chanterelle, oyster mushrooms, or crimini, stems removed, washed, and patted dry
  • 3 tablespoons (50 g) unsalted butter
  • Sea salt
  • Freshly ground black pepper
  • Finely chopped fresh parsley




For the Daube

  1. Preheat the oven to 300°F (150°C). Season the beef with salt. Set a large sauté pan over high heat and add the grapeseed oil. Sear the meat on all sides until nicely browned. Turn the heat down, sprinkle the flour over the meat in the pan, and allow the flour to cook for 4 or 5 minutes to toast and lose its raw taste. Using tongs, transfer the meat to a Dutch oven. Set clean sauté pan over medium-high heat. Add the bacon and cook until the fat renders and the meat browns. Lift out of the pan and let drain on paper towel. Add the bacon, onions, carrots, olives, garlic, bay leaves, and thyme to the Dutch oven with the meat. Pour in the wine. Set over medium heat and bring to a simmer. Season lightly with sea salt and freshly ground black pepper. The sauce will reduce so you don’t want to oversalt. Cover the Dutch oven and set in the preheated oven. Let cook until the meat is fork tender, 3 to 4 hours.
  2. Transfer the meat and the vegetables to a serving dish with a slotted spoon or tongs. Return the Dutch oven to the stove and set over medium heat. Allow the braising liquid to reduce to a syrupy consistency. Adjust the seasoning with salt and pepper. Pour the reduced sauce over the meat in the serving dish.

For the Mashed Potatoes

  1. Place the potatoes in a medium saucepan and cover with cold water. Add a generous pinch of salt. Bring to a boil, reduce the heat to a simmer, and cook until the potatoes are tender, about 15 minutes. Test their doneness with the point of a knife. Drain the potatoes, and when they are cool enough to handle, peel with a paring knife. Pass through a food mill into another saucepan.
  2. Heat the milk until simmering. Add half of the milk to the potato while stirring with a spatula. Incorporate the butter and continuing stirring. Adjust the consistency of the mashed potatoes with the remaining milk. Season with sea salt.

For the Sautéed Mushrooms

  1. Cut the mushrooms into equal bite-sized pieces. Heat a sauté pan over medium heat. Add the butter and let it begin to brown. Add the mushrooms. Cook until they give off some of their moisture and they begin to brown, about 6 minutes. Season with salt and pepper. Sprinkle with chopped parsley.

Get this recipe and over 40 other delicious Provence-inspired dishes in Laurent Gras: My Provence, the award-winning online cookbook from renowned chef Laurent Gras, for $9.99.
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