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Daube Niçoise to

Ingredients: 1kg

collar and 2 pieces of beef cheek.
5 carrots 3 stalks of celery and 2 onions.
Porcini dried, 1 glass of red wine and calvados. I
bouquet garni.


Daube Niçoise to the "Glode"

In a large pot sauté onions carrots and celery cut into cubes.
Add meat cut into cubes of 3 cm after having been browned in olive oil. Add the calvados
red wine salt and pepper and cover with water.
After 3 hours before adding the mushrooms and cook soaked at least 8 hours.
Serve with "poll" or fresh pasta.