Daube niçoise is a variation of the traditional daube (meat stew) popular in Alpes-Maritimes. It has the same ingredients as in the original recipe: braisingbeef, red wine, bacon, tomatoes, carrots, onions, garlic, celery, parsley, bouquet garni, salt and pepper. However, in Nice, they add three ingredients: mushrooms, porcini mushrooms in general, cayenne pepper, and a local brandy called branda.
To cook this daube niçoise, which has been made for several centuries, we first fry the bacon in a pan before adding the onions, carrots, garlic and bouquet garni. Finally we add the beef, seasoning and vegetables, and red wine. We leave it to simmer a while, then add the mushrooms about 30 minutes before the end of cooking.
In the region, we enjoydaube niçoise with a little local red wine, like a Bellet for example, as it enhances the taste of this already tastydish!