Occitanie Poivre

Introduction to Occitanie Poivre

Occitanie Poivre is a richly flavored dish originating from the Occitanie region in France, known for its diverse culinary heritage. This peppery delicacy brings together traditional ingredients with a touch of modern cooking techniques, creating a delightful blend that's perfect for any occasion. This recipe aims to encapsulate the essence of Occitanie through its prominent use of ingredients such as black pepper, garlic, and locally sourced beef. As you immerse yourself in creating this dish, you'll experience the aromatic journey through the lush landscapes of Southern France.

Ingredients

• Beef - 1 kg
• Black Pepper - 2 tablespoons, coarsely crushed
• Olive Oil - 3 tablespoons
• Garlic - 4 cloves, minced
• Thyme - 1 teaspoon
• Red Wine - 1 cup
• Beef Broth - 2 cups
• Butter - 2 tablespoons
• Onion - 1 large, finely chopped
• Salt - to taste
• Parsley - for garnish

Preparation

Step 1: Preparing the Ingredients

Start by cutting the beef into 1.5-inch cubes. Pat them dry with a paper towel to ensure proper searing. In a small bowl, combine the black pepper, thyme, and a pinch of salt. Mince the garlic and chop the onion finely. These simple preparations are key to infusing the dish with the deep, aromatic flavors of Occitanie.

Step 2: Marinating the Beef

In a large bowl, mix the beef cubes with olive oil, half of the minced garlic, and the spice mixture. Allow it to marinate for at least 30 minutes in the refrigerator. This step helps to tenderize the meat and allows the flavors to seep in deeply.

Step 3: Prepping the Cooking Area

Ensure you have all cooking utensils ready, including a deep frying pan and a wooden spatula. Prepare your cooking timer for the different phases as timing plays a crucial role in achieving the perfect texture and flavor balance.

Cooking Process

Step 4: Searing the Beef

Heat a large skillet over medium-high heat. Add a touch of olive oil and the marinated beef cubes. Sear them on all sides for about 3 minutes per side until a golden crust forms. This locks in the juices and enhances the black pepper aroma. Remove the beef from the skillet and set aside.

Step 5: Creating the Base

In the same skillet, lower the heat to medium and add the butter. Once melted, add the onion and remaining garlic, sautéing until the onion becomes translucent. Pour in the red wine to deglaze the pan, scraping any bits stuck to the bottom. This step creates a flavorful base for the sauce.

Step 6: Simmering the Broth

Return the beef to the skillet, pour in the beef broth, and bring the mixture to a gentle boil. Cover and let it simmer for approximately 1.5 hours or until the beef is tender. Adjust your cooking timer accordingly to ensure precise cooking.

Serving Suggestions

Step 7: Final Touch

Before serving, taste and adjust seasoning if necessary. Ladle the beef in its peppery sauce over a bed of buttery mashed potatoes or freshly cooked pasta. Sprinkle with chopped parsley for a burst of color and freshness. Pair this dish with a glass of complementary red wine from the Occitanie region for an enhanced dining experience.