Daube Provencal

Le daube, the neck meat. I used what I had which was loin.

Le Daubier......A beautiful piece of oven wear that in NO WAY be confused with a modern slow cooker. You just can't do in a betty crocker what you can do in a daube. Better yet? A dutch oven. Porcelain Cast iron. Now we're talking. Spend the money, it's friggin' worth it and this dish will display that.

Daube Provencal: Basically a lamb or pork stew Provencal style. This 'style' is amazingly simple, properly spaced and exceptional in it's product. This is country French and what I'm finding to be utterly magnetic to me.

The reason we have the dutch oven, is to properly brown the meat, make the deep base for a climatic finish 2 hours later (and really, with not a lot of effort on your part, which I REALLY like)

Have some good stock or demiglaze around too. One thing that you could do that would easily change this from country french to turkish is throw in some aromatics instead of L'erb de Provence.

Back to business. Really?? .....not really. All that I'll say is that when I was making it....A G A I N....I felt like me and KB were there. And that's SUCH a good feeling.

It came out beautifully. It's too fun to make instead of spelling it out. You'll just have to try it yourself. Look it up.