Daubefrenchstyle Recipes

DAUBE ~ FRENCH BEEF STEW

Steps:

• In a skillet over low heat, warm the oil. Add the carrots, celery, and onion and cook, stirring occasionally, until softened. Add the herbs and garlic and continue cooking until the flavors and aromas are released, just a minute or two. Add the wine, salt, and peppercorns, bring the liquid to a boil, and then simmer for 10 to 15 minutes, until the liquid is reduced somewhat. Remove the skillet from the heat and let cool completely.
• Place the various cuts of beef in a bowl and pour the cooled wine mixture over the beef. Cover and refrigerate overnight, turning the meat once or twice.
• Preheat the oven to 350°F (175°C). Place the meat and the marinade in a heavy casserole or Dutch oven with a tight-fitting lid. Scatter the sliced onions and then add the pancetta, tomatoes, bouquet garni, and orange zest. Wet the parchment circle and place it on top, pressing down to remove any air bubbles. Cover and cook for 1 hour. Lower the temperature to 250°F (120°C) and cook an additional 3 to 4 hours, until the meat falls apart easily when prodded with a fork.
• Set the pot on top of the stove over very low heat. Remove the parchment and stir in the mushrooms and olives. Cook until the mushrooms are tender, about 10 minutes. Remove the bouquet garni and skim the fat from the top of the cooking liquid. Adjust the seasoning. Sprinkle with chopped parsley and serve over cooked noodles, if desired.

DAUBE A LA PROVENCALE

Steps:

• Marinate the beef in the red wine, vinegar, carrots and 1/2 of the onions for 6 hours or overnight.
• Preheat the oven to 325 degrees F.
• Remove the beef from the marinade (reserving the marinade) and dry gently with paper towels. Heat 1 tablespoon of the oil in a heavy Dutch oven over medium heat and cook the bacon lardons until crisp. Remove the bacon and set aside, reserving the fat. Add the remaining 1 tablespoon oil to the bacon fat in the Dutch oven and brown the beef on all sides. Once the beef is browned, add in the reserved marinade, bacon lardons, the remaining onions, rosemary, thyme, garlic and bay leaves. Add 2 cups water and sprinkle with salt and pepper. Bring to a simmer, then cover tightly and cook in the oven for 3 to 4 hours. Check the daube every hour and add a little more water if needed. Remove the herbs and serve the daube (be sure to reserve the sauce) with the Macaronade.
• Preheat the oven to 350 degrees F. Grease a gratin dish.
• Cook the pasta in salted water according to the package's instructions for al dente. Drain and toss with the cheese and daube sauce. Place the pasta in the gratin dish, and top with the breadcrumbs, sprinkle with salt and pepper and dot with the butter. Bake 15 minutes and serve with the daube.

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.

DAUBE DE BOEUF PROVENCAL

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.

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.

BEEF DAUBE OR PROVENCAL/FRENCH BEEF STEW

Steps:

• Heat the olive oil in a large sauté pan, add the meat chunks and brown them on each side.
• Remove the meat from the pan and set aside for later.
• Add the onions slices to the pan and cook until caramelized.
• Add the browned meat chunks back to the pan with the onions
• Add the tomatoes, carrots, wine, herbs, anise seeds, salt and pepper.
• Simmer for 2 to 3 hours or until the meat is very tender and the sauce has thickened.
• Serve with warm pastas or rice/potatoes.

DAUBE FRENCH STYLE

Steps:

• Heat oil in a large heavy pot, with a tight fitting lid, such as a dutch oven over medium heat. Trim the large pieces of fat from the roast and apply salt and pepper to taste. Brown on all sides in hot oil. Turn down the heat to low. Add the rest of the ingredients to the pot and mix lightly. Turn roast over. If the liquid does not cover the roast, add water to cover. Cover and cook for 1.5 hours. Uncover and check liquid level and turn roast over. If liquid is low, add a bit of water, enough to reach 1/2 way up the roast. Cover and continue to cook for 1.5 hours. Uncover and check for doneness. The meat should be very tender. If not, cover and cook for 1/2 hour more.

DAUBE

Steps:

• The evening before, cut the beef into large chunks and place in a large bowl.
• Add the onion, cut into 4, and with the cloves inserted. Add the carrot, 2 garlic cloves lightly crushed with the flat side of a knife and 2 pressed garlic cloves. Add bouquet garni and orange peels. Season with salt and pepper. Cover with red wine. Mix well.
• Cover with plastic wrap and let stand for at least 8 hours in the refrigerator. Mix the marinade two or three times during this time.
• Drain the pieces of meat with a skimmer and place on paper towels. Reserve the marinade.
• In a cast iron pot, Dutch oven or an electric slow cooker, heat the olive oil and sweat the shallots and onion over medium heat.
• Add the smoked pork belly, and sauté for 3 minutes over medium heat. Add the meat, and brown the pieces of beef on each side.
• Pour the flour gradually and stir with a wooden spoon.
• Add the tomatoes, season with salt and pepper and mix again.
• Remove the celery and leek from the marinade and add the marinade to the pot. Cook 1 minute over high heat and simmer over very low heat for 5 to 7 hours or more.
• Two hours before the end of cooking, add the carrots and black olives. Ensure that the sauce does not completely evaporate during cooking.