Beef Daube
photo by golddigge-wally
- Ready In:
- 24hrs 30mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 8 fresh thyme, springs
- 1⁄2 bunch fresh parsley, springs
- 1 orange, peel (cut into strips)
- 1 garlic clove, smashed
- 2 bay leaves
- 1 tablespoon black peppercorns
- 1 teaspoon kosher salt
- 750 ml red wine, Zinfandel
- 3 lbs beef chuck, roast, trimmed and cut into 2 inch chucks
- 4 slices bacon, diced
- 1⁄2 cup all-purpose flour
- 4 carrots, peeled and cut into 3-inch pieces
- 2 cups onions, peeled (pearl or boiler)
- 2 fennel bulbs, cored and quartered
- 1 tablespoon fresh thyme leave, minced
- 1 cup beef stock or 1 cup beef broth
- 3 roma tomatoes, quartered
directions
- Combine springs of thyme, parsley, half of the orange peel (reserve the remaining peel), orange juice, garlic, bay leaves, peppercorn, 2 tsp salt, and wine in a large nonreactive bowl.
- Add beef, submerging pieces in the liquid. Cover the bowl; marinate beef in the refrigerator for 8-24 hours.
- Remove beef from marinate.
- Using paper towels, blot excess liquid from meat. Season meat with salt and pepper. Strain marinated, reserving liquid and discarding aromatics.
- Preheat over to 325.
- Saute' bacon in 7-to-8-qt heavy-bottomed pot or Dutch oven over medium until crisp 8-10 minutes.
- Transfer bacon to a paper-towel-lined plate; reserve dripping.
- Dredge beef pieces in flour, shaking off any excess.
- Brown beef on all sides in bacon dripping in pot over high heat.
- Work in batches if necessary, adding olive oil if needed. Seat beef aside.
- Saute' carrots, onions, fennel, reserved orange peel, and thyme in pot, adding olive oil if necessary, until vegetables are browned, 5 minutes.
- Deglaze pot with 2 cups of the reserved marinated, scraping up browned bits from bottom pot.
- Return beef and bacon to pot; add beef stock and tomatoes.
- Cover the pot with tight-fitting lid; transfer to oven until beef is fork tender 2 1/2-3 hours; skim to degrease.
- Serve daube with egg noodles or broiled potatoes.
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