How to pronounce Salmon Nicoise

Stave niçoise

The French favorite stew in its Nice version.

Preparation : 10 minutes Vegetables and diced meat
Cooking time : Sear the vegetables and meat for 15 - 20 minutes, braise them in the oven for at least 4 hours
Other time factors: it is best to let it cool down and then warm it up again


  • 2 kg braised beef *
  • 200 g smoked bacon
  • 4 onions (red and white)
  • 2 carrots
  • 1 stalk of celery
  • 3 cloves of garlic
  • 30 g dried stone mushrooms
  • 5 cl schnapps (marc de provence)
  • 1 teaspoon dried thyme
  • 3 - 4 dried bay leaves
  • 2 - 3 cloves
  • 0.7 ltr red wine
  • 1 can (400g) chopped tomatoes

Salt & pepper, lard or olive oil to fry

Side dishes: pasta (e.g. macaroni) or potato gnocchi

* Meat designations see below, section with the scheme of the cow

required utensils: Medium stew pot, iron or stainless steel pan


The stave tastes best when you use it in larger quantities - e.g. for around 10 servings, and that makes sense both for a long braising time. If anything is left over, it can simply be frozen.

A dove prepared the day before and then reheated tastes significantly better and is still more tender than freshly prepared. To do this, I took the staves out of the oven after 4 hours, let them cool in the casserole and then chilled. The next day I preheated the oven back to 140 ° and simply put the pot back cold into the oven. So it is slowly reheated as long as it starts to bubble again very gently (calculate for 45 - 60 minutes). Since you can do it all by yourself, this is of course ideal when you have guests: as soon as the stave is back, all you have to do is prepare the side dish and you're done! Potato gnocchi go very well here - they are available ready-to-buy and cooked for 2 - 3 minutes in boiling salt water.

If it is then warmed up again - i.e. braised three times in total, the meat disintegrates into its fibers and results in a buttery creamy sauce, which is used in a nice sauce for filling ravioli or as a side dish for fresh pasta or gnocchi.


The decisive factor is the choice of meat. Buy it from a good butcher - it's very cheap anyway. Best suited here (French terms):

Paleron (on: middle bow) with a characteristic tendon in the middle (marked in red on the diagram)
Galinette (German: Rinderhesse or upper shell), also stringy meat (yellow on the scheme)
Collier (dt: neck, comb), blue on the scheme

The tenacious, sinewy and fat-veined initial consistency of these 3 pieces of meat (photo on the left, using the example of the sinewy paleron / middle bend) transforms through long, gentle stewing into soft, juicy meat with a pronounced, but very pleasant taste, fat and sinews melt away into a soft mass! In addition to the long stewing time, it is importantgentleand especiallyevenStew. That is why the casserole in one is on offer hereat most 160 ° preheated oven.

There are ways of preparing the staveall night in the oven (Advantage: cheaper nighttime electricity) and is then eaten for lunch.

Now for the recipe:

Preheat the oven to 140 °

Peel and halve the onions and cut into 1 cm cubes
Peel the carrots and cut into slices approx. 1 cm thick
Clean the celery and cut into approx. 5 mm cubes
Remove any pieces of cartilage and the tough skin on the underside of the bacon, and cut the bacon into approx. 5 mm - 1 cm thick sticks
Peel the garlic and cut into large cubes

Fry everything in hot lard or oil together with the dried thyme leaves until glazed. Then put the roasting pan aside.

Cut the meat into large cubes (3 x 3 cm)

Here we have:
top left Paleron / central bend
right Galinette
Bottom left Gîteà la noix (dt: nut), but it likes to get a little dry. Neck meat would be better (marked in blue in the diagram above)

Salt the meat in portions and fry it in hot lard or olive oil so that the meat cubes have strong traces of roasting all around.

Put the roasted meat in the roasting pan with the roasted vegetables

When all the meat is fried, add the bay leaves and cloves, stir in the tomatoes and place the roaster on the stove and heat. When the roast is hot, push the meat and vegetable mixture aside so that you can see the bottom and pour the schnapps into this hole. Let the schnapps simmer briefly so that the alcohol evaporates, stir everything and pour on the wine.
The meat and vegetable mixture should be completely covered by the wine. Usually this is not the case (see photo on the left), then simply fill up with hot water until it is covered, as shown on the right

Heat until it simmered slightly, put the lid on and into the preheated oven

About three hours later, soak the porcini mushrooms in hot water and when they are soft, fish them out of the water with a slotted spoon (do not pour into a sieve, because dried mushrooms often contain sand that settles on the bottom of the bowl when soaking (see photo right) you put everything through a sieve, the sand mixes again with the mushrooms and then you have it in the food)

Mix in the mushrooms and put everything back into the pipe

One hour later - i.e. after four hours - take the casserole out of the pipe and let it cool down

If the daub is to be served, reheat it as described at the beginning and prepare the side dishes.

This was now a version often found in the Nice area. In the Camargue, for example, the meat of the Camargue bulls is used. In other regions, ox cheeks are used again.

Other versions add orange peel or dark chocolate. Some people leave the meat to marinate overnight in the red wine with the spices (bay leaves, thyme, possibly juniper berries, etc.) before roasting.

As you can see, there is no fixed recipe. The decisive factor is the selection of the meat pieces, so that it is soft but still remains juicy and, above all, the long, soft and even simmering of the dish.

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