Garlicky Beef Daube Recipes

GARLICKY BEEF

Steps:

• Preheat the oven to 325 degrees F.
• Bring a saucepot of water to a boil, then boil the onions for 3 to 4 minutes, drain and cool. Squeeze pearl the onions from the skins, pushing with root end facing away from you.
• Pat the meat dry and sprinkle liberally with salt and pepper. Heat the oil, 2 turns of the pan, in a large Dutch oven over medium-high heat. Add the meat and brown evenly all over, then remove to a plate and lower the heat to medium. Add the butter and melt, then add the garlic and onions. Season with salt and pepper. Cook, stirring, until lightly brown, a few minutes. Stir in the tomato paste and cook for 1 minute, then add the wine to deglaze. Add the beef, stock and tomatoes. Combine and roast, covered, until tender, 2 to 2 1/2 hours. Cool and store for a make-ahead meal. Reheat on the stovetop over medium heat, stirring frequently.
• Serve with the bread for mopping, and garnish with the parsley.

BEEF DAUBE

Steps:

• In 5-quart Dutch oven, heat oil over medium heat. Sprinkle beef with salt and pepper. Brown beef in batches in hot oil until browned on all sides. Remove beef to large plate.
• Add onions, carrots and garlic to drippings in Dutch oven. Cook over medium heat 6 to 8 minutes, stirring occasionally. Add tomatoes and wine. Return beef to pan; add bouquet garni. Heat to boiling; reduce heat. Cover; simmer 1 hour 30 minutes. Cool completely. Cover; refrigerate 8 hours or overnight.
• Remove Dutch oven from refrigerator. Skim fat from surface, if desired. Let stand 20 minutes. Heat to boiling over medium heat; reduce heat. Cover; simmer 1 hour. Uncover; simmer 30 minutes longer or until beef is very tender and stew is thickened. Remove bouquet garni before serving. Garnish with 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.

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 GLACE

Steps:

• Rub beef all over with Creole seasoning. Place a heavy braising pan or wide casserole over medium heat and melt butter. Add beef and brown well on all sides. Add onions, carrots, garlic, bay leaves and pepper flakes. Sauté until vegetables are slightly softened, about 5 minutes.
• Add hot sauce, Worcestershire sauce, stock and tomatoes with their juices. Cover and cook, turning occasionally, until beef is very tender and almost falling apart, about 3 hours.
• Remove meat from pan and cut across grain into slices about 1/2-inch wide. Break into small pieces, shredding and crumbling meat slightly. Set aside in a large bowl. Remove bay leaves from pan and discard. Add about 1/2 cup vegetables to bowl of meat. Strain remaining broth into a clean saucepan, and boil until reduced to 3 cups. Adjust salt to taste, add gelatin mixture, and pour into bowl of meat.
• Pour meat mixture into one 10-cup terrine, pâté pan or loaf pan, or 2 or 3 smaller pans. Cover and refrigerate until well chilled and firm, at least 12 hours. Serve as an appetizer with a sliced baguette, or sprinkle with vinegar and eat like a pâté with cornichons, or season with salt and pepper and use as a sandwich filling.

MOROCCAN BEEF DAUBE

Steps:

• Combine flour, salt, cumin, coriander, cinnamon, and turmeric in a small bowl. Rub spice mixture on all sides of stew meat.
• Heat 2 tablespoons of the oil in a Dutch oven over medium-high. Cook half of the meat, stirring occasionally, until browned, about 5 minutes. Transfer to a plate. Repeat with remaining oil and meat.
• Add squash, onion, and garlic to Dutch oven over medium, and cook, stirring occasionally, until fragrant, about 3 minutes. Stir in stock, tomatoes, vinegar, and bay leaf; bring to a simmer, scraping up any browned bits from bottom of Dutch oven. Add stew meat; cover and cook, stirring occasionally until tender, about 1 hour and 20 minutes.
• Combine all Herb Yogurt ingredients in a bowl, and stir well. Serve Moroccan Beef Daube over rice; top with Herb Yogurt.

GARLICKY BEEF DAUBE

Steps:

• Peel and mince 6 cloves garlic; combine them in a bowl or non-reactive saucepan with the next 9 ingredients; stir, cover, and refrigerate, stirring occasionally, for 1-24 hours.
• Place the meat mixture in a large saute pan over medium heat.
• Bring to a boil; decrease heat, and cover.
• Simmer gently until the meat is tender, 1 to 1 ½ hours.
• Uncover and boil the liquid to reduce it slightly if necessary.
• Peel and mince the remaining garlic; add it to the daube, and simmer another 5 minutes.
• Sprinkle with parsley and serve over rice, noodles, or with crusty bread.