DAUBE DE BOEUF
Provided by Amanda Hesser
Categories dinner, main course
Time 7h30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a large nonreactive bowl, combine the beef, wine, brandy, olive oil, salt, pepper, thyme, bay leaf, garlic, onions and carrots. Cover and marinate at least 3 hours, stirring up frequently.
- Remove beef from marinade and drain in a sieve. Preheat oven to 325 degrees.
- Line the bottom of a deep 6-quart casserole with 3 or 4 strips of bacon. Strew a handful of the marinade vegetables, mushrooms and tomatoes over them. Piece by piece, roll the beef in the flour and shake off excess. Place closely together in a layer over the vegetables. Cover with a few strips of bacon and continue with the layers of vegetables, beef and bacon. End with a layer of vegetables and 2 or 3 strips of bacon.
- Pour in the wine from the marinade and enough stock almost to cover the contents of the casserole. Bring to simmer on top of the stove, cover tightly and set in lower third of the oven. Regulate heat so liquid simmers slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.
- Before serving, skim off excess fat. Correct seasoning. (Can be served with boiled baby white potatoes, lightly crushed and seasoned with melted butter, coarse salt and chopped parsley.)
Nutrition Facts : @context http, Calories 705, UnsaturatedFat 20 grams, Carbohydrate 31 grams, Fat 32 grams, Fiber 5 grams, Protein 58 grams, SaturatedFat 11 grams, Sodium 1409 milligrams, Sugar 8 grams, TransFat 1 gram
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Sujit Mahato
[email protected]I'm not a big fan of daube de boeuf, but I thought I'd give this recipe a try. I was pleasantly surprised! The dish was very flavorful and the beef was very tender.
DJ MURAD
[email protected]This recipe is a bit too complicated for me. I'm not a very experienced cook and I found it difficult to follow.
Wame Kgethe
[email protected]I'm not sure what I did wrong, but my daube de boeuf turned out tough and dry. I followed the recipe exactly, but it just didn't come out right.
Mohammad Arefin
[email protected]This was the best daube de boeuf I've ever had! The beef was so tender and the sauce was so flavorful. I will definitely be making this again.
Natalie Arroyo
[email protected]The daube de boeuf was delicious! I followed the recipe exactly and it turned out perfectly. I will definitely be making this again.
Njoki Kanene
[email protected]This recipe is a great starting point for daube de boeuf. I added some additional vegetables and herbs to the pot and it turned out even better.
Nadnan Ram
[email protected]The daube de boeuf was a bit too salty for my taste, but overall it was a good dish. I would make it again, but I would use less salt.
Malanglog 830
[email protected]This was my first time making daube de boeuf and it was surprisingly easy. The recipe was clear and concise and the dish turned out delicious.
Ben Bouissieres
[email protected]I've made this daube de boeuf recipe several times and it always turns out perfectly. It's a great dish for a special occasion or a weeknight meal.
Kamar Eaton
[email protected]This daube de boeuf recipe is a keeper! The beef was fall-apart tender and the sauce was rich and flavorful. I served it over mashed potatoes and it was a hit with my family.