Top Round London Broil Chuck Roast Pancetta or lardons Shallots Carrots Celery Thyme Rosemary Star anise Bay leaves Garlic All purpose
COOKING LA DAUBE PROVENÇALE: Set a pasta strainer inside a big bowl. Transfer the contents of your dutch oven into the strainer - making sure to keep all the juice in the bowl! You will use this later.
Remove the chunks of marinated beef from the strainer and pat dry with paper towels. You must dry the meat! If you skip this step it will not sear.
Lay the dried pieces of meat flat on a cutting board and lightly dust with flour. Make sure to keep the carrots and celery from the marinade as well. Do however, discard the star anise.
Wipe down your dutch oven and put it back on the burner at medium high heat with a drizzle of olive oil. In small batches, sear the meat so that there is a light crust on each piece.
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