Daube de Boeuf
Used with permission from the New World Provence Cookbook
Daube de Boeuf. Serves 6
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
1 bay leaf
3 sprigs thyme
4 large sprigs parsley (including stalks)
10 cm (4 inch) piece celery stalk with leaves
two 10 cm (4 inch) pieces leek (green part)
daube de boeuf
1 bouquet garni (see above)
3 lbs boneless beef shank, cut into large cubes
3 medium onion diced
3 carrot diced
5 whole garlic cloves
4 whole cloves
750 ml red wine (cotes-du-Rhone)
1 piece of dried orange peel (see note below)
1/2 cup olive oil
- bouquet garni
- Place the bay leaf, thyme, parsley and celery on one piece of green leek.
- Cover with the remaining piece of green leek.
- Tie securely with fine string, leaving a length of string attached so that the bouquet garni can be easily retrieved.
- daube de boeuf
- Take all the ingredients except the olive oil and combine them into a bowl, make sure that all the meat is covered by the red wine.
- Cover and marinate overnight.
- Next day, drain the meat from the liquid and keep the liquid aside.
- Separate the meat from the vegetables and reserve the vegetables.
- Heat a pan on high heat with 1/2 cup of olive oil and brown the meat on all sides - about a minute a side.
- After all the meat has been seared move the meat into a pot.
- Pour the marinating liquid over it and add in the reserved vegetables.
- Cover and bring to a simmer on medium heat for 2.5 hours.
- Make sure not to rapidly boil the stew, you will end up with strands of meat rather than chunks of meat.
- Serve alongside some steamed baby carrots and fresh fettuccini as an accompaniment.
Peel an orange a day or two before to let it dry out. When drying your orange peel, let everyone know what it’s for so they don’t throw it out! Suzanne believes that because this recipe is very rustic you need a wine that is rustic. A Côte du Rhône is ideal for this. Also pair this dish with a wine that is well rounded and at least 5-8 years old.
This is a classic Provençal recipe that has been passed down from generation to generation in our family. Here we give you Mamie Suzanne’s recipe that in 1987 won 1st Prize at the Comite Nationale Gastronomie de France.
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