Daube De Boeuf Bourguignonne Recipes

DAUBE DE BOEUF BOURGUIGNONNE

Daube De Boeuf Bourguignonne image

Provided by Bryan Miller And Pierre Franey

Categories dinner, casseroles, main course

Time 2h45m

Yield Ten servings

Number Of Ingredients 17

Ingredients

1 6-pound lean boneless shoulder of beef
3/4 pound carrots, scraped and cut into 2-inch lengths
12 or more small white onions, about 3/4 pound, peeled
3/4 pound white turnips, peeled and quartered (or cut into 1/8's, depending on size)
4 whole cloves garlic, peeled
1 sprig fresh rosemary or 1 teaspoon dried
2 sprigs fresh thyme or 1 teaspoon dried
2 bay leaves
6 sprigs fresh parsley
1/4 teaspoon grated nutmeg
1 bottle red Burgundy wine (or a hearty Cotes du Rhone)
Salt and freshly ground pepper to taste
1/2 pound lean salt pork, cut into thin slices
4 tablespoons vegetable oil
1/3 cup flour
1 tablespoon butter
3/4 pound mushrooms, thinly sliced

Steps:

Cut the meat into one-and-one-half-inch cubes.
Place the meat in a deep bowl and add the carrots, onions, turnips, garlic, rosemary, thyme, bay leaves, parsley, nutmeg, wine, salt and pepper. Cover and let stand overnight in the refrigerator, stirring occasionally.
Preheat the oven to 375 degrees.
Drain the meat, vegetables and herbs, but reserve the marinating liquid. Separate the meat and vegetables. Tie the herbs in cheesecloth.
Drop the salt pork slices into cold water and bring to a boil. Blanch for three minutes and drain.
In a heavy, wide and deep casserole or Dutch oven, heat the vegetable oil and add the meat, pork slices, onions and garlic. Stir and cook over high heat for about 15 minutes.
Sprinkle the meat with flour and stir thoroughly so that the flour coats the meat and other ingredients. Add the marinating liquid and stir. Add the herbs in cheesecloth, then the carrots. Cover and bring to a boil on top of the stove. Place the casserole in the preheated oven.
Heat the butter in a saucepan and add the sliced mushrooms. Cook until lightly browned. Add them to the stew. Cook about 45 minutes and add the turnips. Continue baking about one hour longer. The total baking time once the kettle is placed in the oven is two hours.
Remove the casserole and uncover. Carefully spoon off and discard all the fat from the top of the stew. Serve hot with the potato puree (see recipe).

Nutrition Facts : @context http, Calories 747, UnsaturatedFat 24 grams, Carbohydrate 25 grams, Fat 39 grams, Fiber 5 grams, Protein 64 grams, SaturatedFat 13 grams, Sodium 1396 milligrams, Sugar 8 grams, TransFat 1 gram

BEEF DAUBE

Beef Daube image

Categories Beef Fall Spring Winter Bon Appétit

Yield Serves 8

Number Of Ingredients 15

Ingredients

4 1/2 pounds boneless beef chuck, excess fat trimmed, meat cut into 2-inch cubes
1 750-ml bottle of dry red wine
3 medium carrots, peeled, cut into large pieces
1 large onion, quartered
8 fresh thyme sprigs
2 garlic cloves, halved
2 bay leaves
1 large fresh rosemary sprig
1 4x1-inch strip orange peel (orange part only)
2 ounces pancetta or bacon, finely chopped
1 large onion, chopped
2 garlic cloves, chopped
1 tablespoon olive oil
5 tablespoons all purpose flour
Chopped fresh parsley

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.

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