Easy Beef Daube Recipe
This Beef Daube, or French-style beef stew, is an elegant yet familiar dish that is oh so delicious! Make it quickly and easily in your Instant Pot or pressure cooker!
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Comforting French-Style Beef Stew from Jacques Pépin | KQED
Jacques Pepin brings us one last cold weather recipe before Spring. In this classic episode of Today's Gourmet, Jacques Pepin makes bouef en daube, a French beef stew featuring lean, wine-marinated beef shoulder. This is a fantastic recipe for Instant Pot enthusiasts. Jacques rounds out the meal with a colorful and crunchy curly endive salad and glazed strawberries for dessert.
In This Episode:
00:00
1:00 Make this hearty French beef stew: Bouef en daube
7:44 Strawberries glazed with currant jelly
16:05 Friese salad recipe: Curly endive salad with apples and caramelized pecans
Today's Gourmet with Jacques Pépin - Full episode
Season 2, Episode 12, 1992. French beef stew
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.
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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The Classic Boeuf en Daube | French Bistro Recipe
Some recipes just travel true centuries without loosing it's popularity, that's the case with “Boeuf en Daube”.
Boeuf en Daube is traditionally cooked in its daubière (ancient clay pot) slowly a few hours at the corner of the fire. The dish wins in flavors when warmed up a second time.
The meat cut in large pieces is set to marinate the day before in a provencal clay pot (daubière) with wine, usually accompanied by salted or smoked pork belly.
Most historians of gastronomy agree that it was born along roads and Provençal canals in the 19th century. Ro-ro (Roll-on/roll-off ships) or wagoners (the ancestors of today's truck drivers) provided food and non-food goods from the villages of Haute-Provence to large cities such as Aix or Marseille.
The sailors dragged with their horses the heavy barges on the canals near Arles.
These strong men with good appetites loved hot dishes with a good local red wine.
And especially a beef stew locally called daube, a dish of poor which was however a feast for these people of the countryside who only ate beef on special occasions and these trips were appreciated for the change made to food routines of their everyday life.
Thus in the 19th century in Provence, and until the engines replace the horses, each post house, each hostel kept a pot of stew to warm to feed these hungry travelers at discretion.
Ingredients 4 to 5 servings:
1 ½ kg cheap beef cuts, 300gr bacon (belly), 5 big carrots, fresh parsley, 5 shallots, 3 pieces of orange peel, 1 large tomato, 2 bottles red wine, 50ml Armagnac or Cognac, 3 bay leaves, 2 pieces of mace, ½ bunch of thyme, 1 chilli, 20gr butter, 10 juniper berries, 1 tbsp black peppercorns, 5 cloves, 1 tbsp cane sugar, 1 tsp coarse sea salt.
Mashed potatoes:
2 kg potatoes, 50gr butter, 200ml milk, 1 tbsp herbs de Provence, olive oil, pepper and salt.
More about “boeuf en daube”:
The gourmet Gambit web site;
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Photography: Wessel Woortman
Photo and Video montage: Wessel Woortman
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