Herbes de Provence & Boeuf Provençal

Herbes de Provence

Herbes de Provence is a classic French herb-blend from the Mediterranean South of France. There are an infinite number of varieties. One recipe for this blend can be found below as well as one recipe in which the blend is used.

Herbes de Provence Herb-Blend

Yield: 1 cup

¼ cup dried chives

¼ cup dried oregano

¼ cup dried rosemary

2 tablespoons dried basil

1 teaspoon celery seeds

1 teaspoon fennel seeds

½ teaspoon dried lavender flowers

Combine all of the ingredients in a bowl and mix well. Store in an airtight container.

From Herbal Cookery: From the Kitchens and Gardens of the St. Louis Herb Society, 2009, page 108.

Boeuf Provençal

Serves 8

2 ¼ pounds beef rump roast

1 ½ cups Côtes du Rhone red wine

3 tablespoons olive oil

2 cloves garlic, crushed

1 teaspoon Herbes de Provence

6 peppercorns

Salt to taste

½ cup diced smoked bacon

1 medium onion, chopped

½ pound tomatoes, peeled and chopped

Strip of fresh orange peel

2 anchovy filets, chopped

2 tablespoons small whole black olives

Trim any fat from the beef. In a large bowl, combine next 6 ingredients. Add the meat to the marinade and turn until it is well coated. Marinate the meat in the refrigerator for 1 to 2 days, turning occasionally.

Heat oven to 325 ºF. In a cast iron skillet with a tight fitting lid, sauté bacon and onion. Add the beef and sear lightly on all sides. Add marinade, tomatoes, orange peel, and anchovies. Bring to a boil. Cover and place in oven and bake until meat is tender, about 2 to 3 hours.

Add the olives 10 minutes before serving. Carve the beef into slices and serve with the sauce.

From The St. Louis Herb Society Cookbook, Third Edition, 1994, page 178.

Comments are closed.