Beef Daube

Beef chunks that pull apart with a fork, coated in a dark, glossy sauce. The aroma of reduced wine and thyme fills the kitchen.

• Prep time: 30 min
• Cook time: 205 min
• Difficulty: Medium
• Calories: 1007
• Protein: 64 g
• Carbs: 22 g
• Fat: 68 g

Ingredients

• 1 kg Beef chuck ( large cubes )
• 750 ml Red wine ( full-bodied )
• 200 g Smoked lardons
• 300 g Carrot ( sliced )
• 2 piece Onion ( sliced )
• 3 piece Garlic ( crushed )
• 2 tbsp Wheat flour
• 3 tbsp Extra virgin olive oil
• 1 piece Bouquet garni
• 1 piece Citrus sinensis (L.) Osbeck ( zest only )
• 2 pinch Gray sea salt
• 1 pinch Black peppercorns
• 400 ml Veal stock concentrate ( liquid )

Instructions

1. Marinating

   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. Searing

   Drain the meat. In a pot with hot oil, brown the pieces on each side. They should be well-colored, almost caramelized.

3. Dusting

   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. Deglazing

   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. Simmering

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Freezes very well.