Best French Pot Roast

Daube at Rendez-Vous Cafe-Bistro

Scientists tell us that the tough connective tissue in a hunk of meat dissolves into a succulent sort of gelatin when it's cooked nice and slow, preferably in a rich stock that heats the meat evenly and imparts its flavor at the same time; all we know is that a lovingly braised pot roast is a robust yet tender taste of heaven. And when the stock is made up primarily of wine, as God and Julia Child intended, you've got yourself a daube, one of the glories of French country cooking. Rendez-Vous, a rambunctiously Gallic cafe/bistro along chic Solano Avenue, simmers together a daube de boeuf as soul-stirring as any good cassoulet or clafoutis. After a nice long marinade in fresh herbs and vin rouge, the meat is cooked in a daubiere (casserole) with plenty of sweet, earthy carrots until silky and juicy: a rich, fragrant, fulfilling meal, dreamy on its bed of pillowy mashed potatoes.
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