Beef Daube With Mustard Herbs And White Wine Recipes

PROVENçAL WHITE WINE BEEF DAUBE

Steps:

• In a large bowl or sealable plastic bag, combine 2 tablespoons olive oil, the Cognac, the beef and a generous sprinkling of salt and pepper. Cover and set aside to marinate at room temperature for 2 hours.
• Place a rack in the center of the oven and heat to 325 degrees.
• In a wide, heavy casserole with a tight-fitting lid, heat remaining 2 tablespoons oil over medium-high heat until it shimmers. Add onions, carrots, mushrooms, garlic, orange zest and 2 big pinches salt; stir well to coat and heat through. Reduce heat to low, cover, and sweat (cook without browning) for 8 to 10 minutes, until onions and garlic are softened.
• Add beef and its marinade, tomatoes, wine, bouquet garni and peppercorns. Stir to combine.
• Cover and bake in the center of the oven until meat is ultratender, 3 to 4 hours. There is no need to stir or baste, but check from time to time to make sure the liquid is at a very gentle simmer; boiling will make the meat tough.
• When the stew is ready, adjust the seasonings with salt and pepper and serve immediately. Or, refrigerate overnight or longer, skim any hardened fat from the top, and reheat before serving.
• Serve over hot pasta, garnished with parsley and orange zest, if desired.

BEEF DAUBE WITH MUSTARD, HERBS, AND WHITE WINE

Steps:

• *Notes: For stew meat, use shoulder, chuck, blade, rump or possibly brisket. Bouquet garni: 4 sprigs each fresh parsley, thyme, and tarragon, and 1 bay leaf, tied in a bundle Pat the meat dry, cut into 3" cubes and season with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Add in the meat in batches and brown on all sides, being careful not to crowd the pan or possibly scorch the meat. Remove with a slotted spoon and set aside. Pour off all but a light film of fat from the pan. Add in the wine and bring to a boil, scraping up any browned bits on the bottom of the pan. Reduce the heat and gently simmer, uncovered, till the wine is reduced by about half, 7 to 10 min. Add in the mustard and whisk to blend. Return the beef and any accumulated juices to the casserole. Add in the tomatoes, onions, garlic and bouquet garni. Cover and simmer over low heat till the meat is fork tender, 2 to 3 hrs. Remove and throw away the bouquet garni. With a slotted spoon, remove the beef, onions and tomatoes to a platter. Increase the heat to high and boil the sauce till slightly thickened and reduced by one-third, about 10 min. Reduce the heat to medium, return the solids to the sauce, and reheat gently. Serve the daube in warmed shallow soup bowls. Makes 4 to 6 servings. NOTES : I use 2 Tbsp. of oil, 5 cloves of garlic and more herbs in the bouquet garni - maybe about 1/3 again as much, especially the tarragon!

BEEF DAUBE PROVENCAL

Steps:

• In a large skillet, heat oil over medium-high heat. Sprinkle meat with 1/2 teaspoon salt and 1/4 teaspoon pepper; brown meat in batches. Transfer beef to 4-qt. slow cooker. , Add carrot, onions, garlic and remaining salt and pepper to skillet; cook and stir until golden brown, 4-6 minutes. Add tomato paste; cook and stir until fragrant, about 1 minute. Add wine, stirring to loosen browned bits from pan; bring to a boil. , Transfer meat mixture, tomatoes, broth and seasonings to slow cooker. Cook, covered, on low 5-7 hours or until tender. Discard bay leaf. Serve with hot cooked pasta or mashed potatoes. If desired, sprinkle with fresh thyme.

BEEF DAUBE

Steps:

• Combine first 9 ingredients in large bowl. Cover and let stand at room temperature 2 hours.
• Remove beef from marinade; pat dry. Reserve marinade. Cook pancetta in large pot over medium-low heat until fat is rendered, 5 minutes. Add chopped onion and garlic. Sauté until onion is translucent, 6 minutes. Transfer to large bowl.
• Heat oil in same pot over high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pot; cook until beginning to brown, about 5 minutes per batch. Transfer to bowl with pancetta mixture. Reduce heat to medium-high. Add flour to pot. Whisk until flour browns, about 4 minutes. Gradually whisk in reserved marinade. Bring to boil, scraping up browned bits. Add beef mixture and any accumulated juices to pot. Cover tightly; simmer until meat is tender, about 2 hours. Uncover; simmer until meat is very tender and liquid is reduced to sauce consistency, about 45 minutes longer. (Can be prepared 1 day ahead. Cool slightly. Refrigerate.)
• Spoon fat off top of daube. Remove carrots, quartered onion, herb sprigs, bay leaves and peel and discard. Bring daube to simmer, stirring frequently. Season with salt and pepper. Sprinkle with parsley.