Recipe Traditional beef daube : Practical and Delicious

Recipe Traditional beef daube : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Traditional beef daube. You are currently reading Recipe Traditional beef daube : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Traditional beef daube requires 4h 15m, cook 2h and serve 6. Caution: allergy Contains gluten, milk, soy, wheat and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

This classic traditional beef daube makes a warming winter meal.

Ingredients:

19 Ingredients

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  1 onion, chopped
  
  
  


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  1 carrot, chopped
  
  
  


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  1 celery, chopped
  
  
  


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  2 tsp quatre epices (see note) (a mix of pepper, cloves, nutmeg and ginger)
  
  
  


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  2 garlic cloves, bruised
  
  
  


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  2 bay leaves
  
  
  


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  1/4 cup (60ml) brandy
  
  
  


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  1.5L (6 cups) dry red wine
  
  
  


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  1kg lean braising beef, such as chuck steak, cut into 3cm cubes
  
  
  


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  1/4 cup (60ml) olive oil
  
  
  


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  60g unsalted butter
  
  
  


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  1 1/2 tbsp tomato paste
  
  
  


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  2 tbsp plain flour
  
  
  


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  400ml Massel beef stock
  
  
  


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  12 eschalots
  
  
  


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  2 tsp sugar
  
  
  


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  250g thickly sliced pancetta or speck, cut into strips
  
  
  


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  150g button mushrooms
  
  
  


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  Aligot (see related recipe), to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

7 Method Steps

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  Step 1
  
  
  
  
  Place chopped onion, carrot, celery, spice, garlic, bay leaves, brandy, wine and beef in a bowl. Cover and marinate in the fridge for at least 4 hours, preferably overnight.
  
  
  


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  Step 2
  
  
  
  
  Preheat the oven to 170°C. Strain beef mixture, reserving marinade, beef and vegetable mixture separately. Bring the marinade to the boil in a pan over medium-high heat. Cook for 5-6 minutes, skimming surface.
  
  
  


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  Step 3
  
  
  
  
  Heat half each of the oil and butter in a large flameproof casserole over medium-high heat. Brown beef in batches, then set aside. Add reserved vegetables and cook, stirring, for 2-3 minutes. Add tomato paste and stir for 1 minute, then stir in the flour. Return the meat to the pan with marinade and stock. Bring to the boil, then cover and cook in the oven for 1 1/2 hours.
  
  
  


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  Step 4
  
  
  
  
  Meanwhile, place eschalots, sugar and enough water to cover in a saucepan and bring to the boil over medium-high heat. Reduce heat to medium and simmer for 8-10 minutes until onions are tender. Set aside until needed.
  
  
  


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  Step 5
  
  
  
  
  Heat remaining butter and oil in a frypan over medium heat. Cook pancetta or speck, stirring, for 2-3 minutes until it starts to crisp, then remove with a slotted spoon and set aside. Add mushrooms to the pan, then cook for 2-3 minutes until softened. Set aside with pancetta.
  
  
  


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  Step 6
  
  
  
  
  Skim any fat from the surface of the beef pan. Strain, returning the liquid to the pan and setting beef and vegetables aside in a bowl. Return pan to medium-high heat for 3-4 minutes to reduce and thicken sauce. Return beef to the sauce with eschalots, pancetta and mushrooms. Simmer for 5 minutes to heat through.
  
  
  


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  Step 7
  
  
  
  
  Serve with aligot, and a salad if desired.
  
  
  

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