Beef Daube
Ingredients
- 1 kgBeef chuck (large cubes)
- 750 mlRed wine (full-bodied)
- 200 gSmoked lardons
- 300 gCarrot (sliced)
- 2 pcOnion (sliced)
- 3 pcGarlic (crushed)
- 2 tbspWheat flour
- 3 tbspExtra virgin olive oil
- 1 pcBouquet garni
- 1 pcCitrus sinensis (L.) Osbeck (zest only)
- 2 pinchGray sea salt
- 1 pinchBlack peppercorns
- 400 mlVeal stock concentrate (liquid)
Method
Beef chunks that pull apart with a fork, coated in a dark, glossy sauce. The aroma of reduced wine and thyme fills the kitchen.
- 1
Place the meat, sliced carrots, sliced onions, and bouquet garni in a container. Cover with red wine. The meat must soak up the tannins in the fridge for 12 hours.
- 2
Drain the meat. In a pot with hot oil, brown the pieces on each side. They should be well-colored, almost caramelized.
- 3
Add the bacon and onions from the marinade. Dust with flour (singer). Stir vigorously to cook the flour without burning it, which will bind the sauce.
- 4
Pour in the marinade wine and veal stock. Deglaze by scraping the bottom of the pot with a spatula to loosen all the cooking juices.
- 5
Add the crushed garlic and orange zest. Cook over very low heat, covered. The sauce should reduce slowly until it coats the back of a spoon.
Frequently asked questions
How do you get this dish right?
- Do not salt the marinade; it would draw the blood out of the meat prematurely.
- Daube is always better reheated the next day; the sauce becomes even silkier.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Freezes very well.
