How To make Daube Of Beef
5 Shallots, sliced thin
4 Garlic cloves, minced
2 md Carrots, sliced 1/4"
1/3 c Ham, baked, chopped
1 sl Orange peel, 1/2x3"
1 Bay leaf
3 lb Beef chuck, boneless lean,
-in 1 1/2" cubes 1/4 c Flour
1/4 t Whole black peppercorns
1/4 t Dry thyme
1/8 t Ground cloves
1/2 t Dry sage
2 T Balsamic vinegar
3/4 c Dry white wine OR Beef broth
1/4 c Brandy
2 T Flour
2 T Butter/margarine
Salt Parsley, chopped In slow cooker, combine shallots, garlic, carrots, ham, orange peel, and bay leaf. Coat beef cubes with flour; add to cooker. Sprinkle with peppercorns, thyme, cloves, and sage. Drizzle with vinegar; pour in wine and brandy. Cover; cook LOW until beef is very tender. Remove and discard bay leaf and orange peel, then blend in flour and butter (Blend together). Increase cooker heat to HIGH, cover and cook, stirring 2-3 times, until sauce is thickened (about 20 minutes). Season to taste and sprinkle with parsley. Prep time: 30 minutes. Per serving: 257 calories Sunset Crockery Cookbook
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Martin Horsley's Daube of Beef Provençal
Martin Horsley from the Sofitel on Collins shows us how to make this amazing beef dish, perfect for winter!
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Slow cooked beef braised in white wine (south of France recipe)
This white wine beef daube Provencal style is an easy and tasty recipe that can in a one pot style. if you like you can even use your slow cooker. short marinating times and no searing involved makes that recipe a breeze to make. Get the recipe:
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????????INGREDIENTS????????
1kg chuck beef or any beef suite for slow cooking
For the marinade:
1 shallot finely chopped
100 grams bacon
2 garlic cloves crushes
100 ml cognac (sorry I said on the video 10ml)
200 ml white wine
12 grams of fine salt
6 grams of black pepper
To cook the beef:
half an onion finely chopped
1 carrot sliced
a bay leaf
1 twig of fresh thyme
all of the marinade juice
1 glass of brown stock (or an extra glass of wine if you want a real wine taste in your meat)
1 tablespoons olives
1 garlic cloves crushed
1 orange or mandarin zest (the original use dry bitter orange peels)
3 chopped tomatoes (peeled and seeded)
cook covered in the oven at 160 -170 degrees Celsius (320 -338 F ) for fan forced or 180 (356) for non fan oven for 3 hours or until the meat is fully cooked.
serve with macaroni for the real thing but I like tagliatelle better.
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Slow Cooked Beef Cheeks – Bruno Albouze
Slow cooked beef cheeks is wonderfully rich and tender. It is served with mashed potatoes, onion marmalade and semi-confit tomatoes (video coming next)...
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Sandrine cooking a French Daube de Boeuf
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Beef Bourguignon (Beef Burgundy)
Considered by many to be the mother of all stews, Beef Bourguignon is a French dish made with beef, bacon lardons, carrots, onions and mushrooms slow cooked in a rich red wine sauce.
For the most magnificent stew of your life, start this 2 days before you plan to serve it, do not shortcut pan roasting ingredients individually, and use homemade beef stock!
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