Daube de Boeuf
Serves: 8
Prep time: 1 hour
Cook time: 4 hours
Ingredients
½ bunch thyme
2 bay leaves
peel of 1 orange
3 carrots
6 garlic cloves, crushed
1 onion, peeled and diced
4 cloves
1.5kg (3¼ lbs) beef chuck, brisket, beef cheeks, or short ribs diced into 3cm (1¼-inch) chunks (I used rump, but it lacks connective tissue for the best texture)
1 bottle full-bodied red wine
2 tbsp beef tallow
salt to taste
1 tbsp tomato purée
500ml (2 cups) beef stock
6 sprigs fresh oregano
200g (7 oz) diced bacon
8 shallots, peeled
24 Niçoise or Kalamata olives
fresh parsley, to garnish
fresh baguette, to serve
Method
In a large container, combine three-quarters of the thyme, orange peel, one sliced carrot, crushed garlic, and half of the onion (cut into quarters)
Push the cloves into the remaining half of the onion and add it to the container
Add the diced beef
Pour over the red wine, cover, and refrigerate for 24 hours
Preheat the oven to 160°C (320°F)
Remove the beef from the fridge and drain off the wine, reserving it for later
Remove all the aromatics except for the studded onion. Pat the beef dry with a paper towel
Heat a large, heavy-based pan over high heat. Add the beef tallow and sear the beef in batches until browned on all sides
Transfer the beef to an oven-safe pot along with the studded onion
In the same pan, add the tomato purée and cook for a minute. Pour in the beef stock, stir well, and bring to a simmer
Pour the reserved red wine over the beef in the pot, then add the remaining thyme and fresh oregano
Add the hot beef stock and tomato purée mixture to the pot and bring to a light simmer
In a separate pan, cook the diced bacon until golden, then add it to the beef pot
Cover the pot and place it in the preheated oven for 2½ to 3 hours, checking after 1½ hours
After about 2 hours, remove the pot from the oven and discard the studded onion and herbs
Add the peeled shallots and the remaining two carrots (peeled and barrel-cut)
Return to the oven and cook for another 30 minutes
Garnish with olives, fresh parsley, and serve with a fresh baguette. Enjoy!
Shorts
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