Slow Cooked Rich Beef Stew known as Daube Provencale
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Daube is a classic French provençale dish that is made with cheap cuts of meat. It’s a red wine style casserole that’s cooked slowly for a long time. The name Daube comes from the word Daubiere which represents an earthy or terracotta style pot used to cook food. It’s made by first marinating the meat overnight and then cooking it in a Dutch oven with a lid. This slow braising method fuses the ingredients together leaving you with an incredible tender, moist and rich flavoured meat. You can also make it with lamb and white wine.
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Secret Behind Beef Stew With A Fancy Name: Bœuf En Daube
Bœuf En Daube
Welcome back to the kitchen, friends! In this episode of The Old Cookbook Show, we explore an unusual collection of recipes 'With A Jug Of Wine' by Morrison Wood. This gem was discovered in a box of books we unboxed recently, and it's a departure from traditional cookbooks, offering a unique glimpse into what was to come with post-World War II cookbooks. Join us as we cook up a delicious dish from this collection - Bœuf En Daube, a delightful take on braised beef. Discover the method that transcends regional variations and join us for a flavourful journey through history. Don't forget to hit that subscribe button for more culinary adventures!
Ingredients:
3 lb. round of beef
Salt
Pepper
Flour
6 strips bacon
2 cloves garlic
1 ounce brandy
12 small mushrooms
1 cup beef bouillon
1½ cups dry red wine
12 small white onions
12 small carrots
6 whole peppercorns
4 whole cloves
1 bay leaf
2 tbsp. chopped parsley
Pinch marjoram
Pinch thyme
Cut 3 pounds of round of beef into about 1½-inch pieces and roll in seasoned flour. Fry about 6 strips of bacon in a heavy skillet.
When they begin to brown, but are not crisp, remove them and cut into 1-inch pieces, and place in an earthenware casserole.
In the fat in the skillet, crush and chop finely 2 cloves of garlic, then put in the floured pieces of beef and brown quickly on all sides, turning frequently. When the pieces are browned, pour 1 ounce of warm brandy into the skillet, and in a few moments remove the meat to the casserole.
Now put about 12 small mushrooms into the skillet, and when they are browned, transfer them to the casserole. Next add to the fat and the brandy in the skillet 1 cup of beef bouillon and 1 cup of American dry red wine, preferably a claret type. Bring this to a boil, stirring from the bottom of the pan to loosen all meat particles that may adhere. Then pour the liquid in the skillet into the casserole, over the beef, and add to the casserole 12 very small peeled white onions, 12 small carrots, sliced; 6 peppercorns, slightly bruised; 4 whole cloves, a crumbled bay leaf, 2 tablespoons of chopped parsley, and a generous pinch each of marjoram and thyme. Pour over the contents of the casserole another ½ cup of the dry red wine, and then cover the casserole tightly and bake in a 300-degree oven for 3 hours. Serve from the casse-role.
0:00 Welcome
9:21 Tasting
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