How I Taught My Brother To Cook

Improvisational Tuscan-Provençal-Catalan Cookery (and other good stuff to eat)

daube de boeuf

In the south of France where the beef graze in the salt flats of the Mediterranean, the lean beef is pot-roasted with lots of red wine, bay, olives, shallots, cloves, nutmeg, and thyme

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Comment by Laura on December 22, 2009 at 12:23am
Looks delicious !

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