Alouettes sans tête

Published: October 7, 2025 by Taste of France Contributors

Delphine Roux shares her family recipe for this traditional, rustic Provençal dish of beef stuffed with garlic and parsley and braised in a rich tomato and wine sauce

Alouettes sans tête

3 garlic cloves (peeled and finely chopped)
1 bunch of parsley (finely chopped)
300 g salt pork (cut in 20cm cubes)
800 g chuck steak (thinly sliced)
1 onion (coarsely chopped)
3-4 carrots (cut into rounds)
3 tbsp olive oil
2 glasses of dry white wine
Vegetable bouillon made from 1 stock cube and water
Bouquet garni (thyme, bay leaf, rosemary)
2 tomatoes (chopped)
100 g tomato purée
Salt and pepper

In a mortar or blender, mix the garlic and parsley to make the persillade.
Put a cube of salt pork and a spoon of persillade on each slice of beef.
Roll the beef into parcels (alouettes) and tie with string.
In a casserole dish or large saucepan, brown the onion and carrots in the olive oil. Put the alouettes on top and brown on all sides. Deglaze with white wine and cover with vegetable bouillon.
Add the bouquet garni, tomatoes and tomato purée. Let cook for a minimum of 12 hours. Season to taste with salt and pepper.
We recommend serving it over pasta.

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