BEEF DAUBE WITH EGG NOODLES
Steps:
- Place beef cubes in a large plastic bag. Pour about 1/2 c. flour, salt and pepper into the bag, seal it and shake thoroughly to coat beef. Remove beef, shake off excess flour, and discard flour. Mix 2 T. flour and 2 T. butter in small dish to smooth paste and set aside. Heat oil in heavy wide pot over med-hi heat. Add only enough beef to fit comfortably in the bottom of the pan without crowding until browned on all sides. Remove from pan as browned and let sit in a bowl until all the beef is browned. You may have to add a bit more olive oil between batches. It will take nearly 10 minutes per batch of beef to finish the browning. The bottom of the pan should be nice and brown when you are finished. Add onions, leeks, carrots, celery, and garlic to the pot.S until veggies begin to soften -- less than 5 min. Add 2 c. broth, juniper berries, thyme, rosemary, and bay leaf. Bring to a boil making sure to scrape up the brown on the bottom of the pan. Keep boiling until the mixture is reduced to a thick, shiny glaze -- less than 15 minutes. Add wine, tomatoes with juice, and tomato paste. Bring to a boil, then reduce heat to med-lo, cover, and simmer 1-hour and 15 min. Remove beef pieces to the bowl they were once in and spoon off any fat that has accumulated on the surface. Bring the sauce to a boil and add the butter flour paste held in reserve. Continue boiling until sauce is thick enough to coat the back of a wooden spoon, stirring occasionally, about 15 minutes. Return beef and juices collected to the pot. Thin sauce if necessary with more beef broth. Season with salt to taste. Can be made ahead 3 days. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving. Prepare noodles according to package directions. Drain and add 4 T butter and 4 T chopped parsley. Season to taste with salt and pepper. To serve, divide noodles among plates and spoon daube over. Sprinkle with remaining 2 T parsley and serve.
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Twilla Douglas
[email protected]This was my first time making beef daube and it turned out great! The meat was fall-off-the-bone tender and the sauce was so flavorful. I will definitely be making this dish again.
Nkosikhona Vila
[email protected]I've made this beef daube several times now and it's always a crowd-pleaser. The meat is always tender and juicy, and the sauce is rich and flavorful. I highly recommend this recipe!
Tyrone Bigums
[email protected]This recipe is a keeper! The beef daube was easy to make and so delicious. I served it over mashed potatoes and it was the perfect meal for a special occasion.
Abduu Maraataa
[email protected]I made this beef daube last night and it was a hit! My family loved it. The meat was fall-off-the-bone tender and the sauce was so flavorful. I will definitely be making this dish again.
Agata Piatek
[email protected]This beef daube was absolutely delicious! The meat was so tender and flavorful, and the sauce was rich and savory. I served it over egg noodles, and it was the perfect comfort food for a cold winter night.