Tuesday, March 10, 2009

A Provençal Daube

A Provençal Daube, originally uploaded by Lisa Fagg.

More midweek madness - made possible by the miracle of pressure cooking!

This lovely recipe appears in Hugh Fearnley-Whittingstall's comprehensive book about meat called, well, "Meat"! Quick and ridiculously easy if you've got a pressure cooker - it just takes a little bit longer if you haven't got one. We keep returning to this recipe so I think it ranks as a 'favourite'. Unusually, Hugh recommends macaroni for the starch -and we think it works well. The ingredients are very simple and we like to raise the stakes (!) by using organic topside of beef cut into 2 x 3 inch chunks instead of stewing beef.

Marvellous! Bon Apétit.

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