Daube De Boeuf Recipes Recipe Paper

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DAUBE DE BOEUF PROVENCAL



Daube de Boeuf Provencal image

In this classic French stew, beef is slow-simmered to tenderness. A red wine with herbal notes balances orange zest and thyme; egg noodles soak up the flavorful sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 16

4 sprigs fresh thyme
1 dried bay leaf
3 whole cloves
1 teaspoon whole black peppercorns
3 strips orange zest, (2 to 3 inches each), plus 2 tablespoons fresh orange juice
1 medium onion, coarsely chopped (about 1 cup)
2 garlic cloves, crushed with the flat side of a large knife
1 celery stalk, cut crosswise into 1/2-inch pieces (about 1/2 cup)
3 medium carrots, cut crosswise into 1-inch pieces (about 1 1/4 cups)
1 bottle (750 mL) rich red wine, such as Cotes de Provence, Cotes du Rhone, Syrah, or Shiraz
4 pounds beef chuck roast, cut into 1 1/2-inch cubes
1/4 cup extra-virgin olive oil
1 tablespoon tomato paste
1/2 cup homemade or low-sodium store-bought beef or chicken stock
1/2 cup nicoise olives, pitted and rinsed
Coarse salt

Steps:

  • Make a bouquet garni: Put thyme, bay leaf, cloves, peppercorns, and zest on a piece of cheesecloth; tie into a bundle. Combine onion, garlic, celery, carrots, bouquet garni, and wine in a large non-reactive bowl. Add beef, and toss to coat. Cover, and marinate in the refrigerator 12 to 24 hours, stirring occasionally.
  • Preheat oven to 300 degrees. Remove beef from wine mixture; pat dry with paper towels. Set aside. Transfer wine mixture to a heavy pot; bring to a boil. Reduce heat; simmer 5 minutes. Set aside.
  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook half of the beef, turning, until deeply browned, about 2 minutes per side. Transfer to a plate. Repeat with remaining oil and beef.
  • Stir tomato paste into stock; add to the skillet, scraping up browned bits with a wooden spoon. Add to wine mixture. Stir in olives and beef. Season with salt. Bring to a simmer over medium-high heat.
  • Cover daube; transfer to oven. Cook 2 hours. Reduce oven temperature to 275 degrees if daube starts to boil. After 2 hours, stir in orange juice. Cook until beef is very tender, about 30 minutes more.

DAUBE DE BOEUF



Daube De Boeuf image

Make and share this Daube De Boeuf recipe from Food.com.

Provided by chia2160

Categories     Meat

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 14

3 lbs boneless beef cubes
2 tablespoons olive oil
2 slices bacon, sliced into pieces
8 -10 shallots, sliced thinly
2 tablespoons cognac
2 tablespoons tomato paste
3 garlic cloves, chopped
2 teaspoons herbes de provence
2 cups red wine
1 (14 ounce) can peeled tomatoes
4 slices orange zest
1 carrot, sliced
1/4 cup fresh parsley, chopped
salt and pepper

Steps:

  • heat oven to 325f.
  • in a dutch oven heat oil and bacon, stirring until bacon is browned, remove to a plate.
  • season beef with salt and pepper and cook in batches until browned on all sides, remove to plate.
  • drain all but 1 tbs of drippings and add shallots, season with salt and pepper, cook until softened.
  • add cognac and boil down.
  • add tomato paste, garlic, herbes, stirring.
  • add wine and liquid from tomatoes, bring to a boil. crush tomatoes by hand and add to pot, stirring.
  • add zest and bacon to pot, add beef and carrots.
  • lower to simmer, cover, and place in oven.
  • cook 2-3 hours until beef is tender, stirring every 45 minutes.
  • add parsley, serve.

Nutrition Facts : Calories 1696.2, Fat 167.3, SaturatedFat 68.1, Cholesterol 227.2, Sodium 142.1, Carbohydrate 11.8, Fiber 1.4, Sugar 3.4, Protein 20.8

DAUBE DE BOEUF A LA PROVENCALE



Daube De Boeuf a La Provencale image

This is a Julia Child recipe with the instructions rewritten slightly for concision. The preparation time does not include marinating time of at least 6 hours. Julia suggests serving with steamed rice, butter noodles, or boiled potatoes, French bread & Beaujolais, Mountain Red or rose wine.

Provided by echo echo

Categories     Stew

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 22

2 tablespoons olive oil
1 1/2 cups dry vermouth
1/4 cup brandy or 1/4 cup gin
2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon thyme or 1/2 teaspoon sage
1 bay leaf
2 cloves garlic, minced
2 cups thinly sliced carrots
2 cups thinly sliced onions
3 lbs chuck steaks, cut in 2 ½ x 2 ½ x 1 inch squares
salt and pepper
flour
1 1/2 cups firm ripe tomatoes, peeled,seeded,and chopped
1 1/2 cups sliced fresh mushrooms
beef bouillon, if necessary
cornstarch, if necessary
2 cloves garlic
3 tablespoons capers
3 tablespoons Dijon mustard
3 tablespoons olive oil
1/2 cup minced fresh basil or 1/2 cup fresh parsley

Steps:

  • Mix olive oil through onions and marinate steak in refrigerator at least 6 hours, basting and turning meat several times.
  • Scrape marinade off meat and reserve.
  • Season meat lightly with salt and pepper; roll in flour and set aside on waxed paper.
  • In a bowl toss marinade with tomatoes and mushrooms.
  • Place 1/3 of mixed vegetables in bottom of 6 quart flame-proof casserole.
  • Alternate layers of meat and vegetables, ending with vegetables.
  • Pour in any left-over marinade.
  • Cover, set over moderate heat and simmer 15 minutes.
  • If vegetables have not rendered enough liquid to almost cover meat, add a little bouillon.
  • Cover and simmer 1½-2 hours until meat is tender when pierced.
  • Tip casserole, trim out fat and taste for seasoning.
  • If liquid has not reduced and thickened, drain out into a saucepan and thicken with 1 Tbs cornstarch mixed with bouillon, boil 2 minutes, then pour into casserole.
  • Chop or purée garlic and mash with capers.
  • Beat in mustard.
  • Gradually beat in olive oil to make a thick sauce.
  • Stir in basil or parsley just before serving.

DAUBE DE JOUES DE BOEUF CHAUDE (HOT)



Daube De Joues De Boeuf Chaude (Hot) image

Hot, it's beef stew. Cold, it's jellied beef stew.

Yield Serves 4

Number Of Ingredients 17

4 nice-size beef cheeks, about 10 ounces (280 g) each, trimmed
Salt and pepper
2 tablespoons canola oil
1/2 cup (100 g) winter lardons (see Theory #3, page 166)
1/2 cup (70 g) finely chopped onion
2 anchovy fillets
1 tomato, halved, seeded, cut into rough chunks
Leaves from 4 sprigs thyme
2 cloves garlic
Zest of 1/2 orange, in one piece
1 bay leaf
Pinch of cayenne pepper
2 cups (500 ml) dry white wine
1/2 cup (125 ml) water, more or less
1/4 cup (40 g) black olives (pitted or not)
1/4 cup (60 g) green olives (pitted or not)
Purée de Pommes de Terre (page 180)

Steps:

  • Preheat the oven to 375°F (190°C). Pat the cheeks dry and season with salt and pepper.
  • Place a 3-quart (3-liter) cocotte or other heavy ovenproof pot over high heat and drop in the oil. When the oil is hot, add the cheeks and sear on both sides until you get the color you would get on a nice steak. This should be roughly 4 to 5 minutes on each side.
  • Remove the cheeks and set aside. Add the lardons to the pot and cook for 4 to 5 minutes, or until crispy. Add the onion, anchovy, tomato, thyme, garlic, orange zest, bay leaf, and cayenne. Sweat for 3 minutes.
  • Now put the beef back in the pot and add the wine. The wine shouldn't cover the meat; top it off barely with the water. Bring to a simmer, cover, and place in the oven. Cook for 2 1/2 hours, or until the cheeks are no longer bouncy when pressed with a fingertip.
  • Add the olives, re-cover, and cook for another 30 minutes. Remove and correct the seasoning before serving. Serve hot with the potatoes.
  • This recipe is identical to the hot daube, with the exception of the addition of gelatin and the fact that no olives are used in the stew. Oh, and it's cold.
  • Cook the daube as directed, omitting the olives. When it's ready, remove and discard the bay leaf, crush the cooked garlic, and correct the seasoning. Add more salt than usual, because when the beef is cold, the salt is less obvious. Remove the cheeks and set aside.
  • Meanwhile, bloom 12 gelatin sheets in a bowl of cool water to cover for 5 to 10 minutes, or until they soften and swell. Gently squeeze the gelatin sheets and add to the daube jus. It should be hot enough to dissolve the gelatin. Shred the cheeks roughly with a fork and mix well with the jus. Line a medium-size terrine mold with plastic wrap, allowing it to overhang the edges. Transfer the cheeks and then the jus to the terrine. Fill in the gaps with the warm jus, cover with the plastic wrap overhang, and refrigerate for at least 8 hours or up to overnight.
  • To serve, remove the jellied beef from the mold by pulling gently on the plastic wrap. Cut into slices 3/4 inch (2 cm) thick. Serve the slices with olives, olive oil, black pepper, and rough peasant bread. The beef will keep for 1 week max. If you get tired of cold jellied meat, you can gently melt it in a pan and toss in a few rigatoni. It's good like that.

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

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

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