Best 8 Daube De Boeuf Recipes

DAUBE DE BOEUF PROVENCAL

Steps:

• Make a bouquet garni: Put thyme, bay leaf, cloves, peppercorns, and zest on a piece of cheesecloth; tie into a bundle. Combine onion, garlic, celery, carrots, bouquet garni, and wine in a large non-reactive bowl. Add beef, and toss to coat. Cover, and marinate in the refrigerator 12 to 24 hours, stirring occasionally.
• Preheat oven to 300 degrees. Remove beef from wine mixture; pat dry with paper towels. Set aside. Transfer wine mixture to a heavy pot; bring to a boil. Reduce heat; simmer 5 minutes. Set aside.
• Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook half of the beef, turning, until deeply browned, about 2 minutes per side. Transfer to a plate. Repeat with remaining oil and beef.
• Stir tomato paste into stock; add to the skillet, scraping up browned bits with a wooden spoon. Add to wine mixture. Stir in olives and beef. Season with salt. Bring to a simmer over medium-high heat.
• Cover daube; transfer to oven. Cook 2 hours. Reduce oven temperature to 275 degrees if daube starts to boil. After 2 hours, stir in orange juice. Cook until beef is very tender, about 30 minutes more.

BEEF DAUBE

Steps:

• Combine first 9 ingredients in large bowl. Cover and let stand at room temperature 2 hours.
• Remove beef from marinade; pat dry. Reserve marinade. Cook pancetta in large pot over medium-low heat until fat is rendered, 5 minutes. Add chopped onion and garlic. Sauté until onion is translucent, 6 minutes. Transfer to large bowl.
• Heat oil in same pot over high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pot; cook until beginning to brown, about 5 minutes per batch. Transfer to bowl with pancetta mixture. Reduce heat to medium-high. Add flour to pot. Whisk until flour browns, about 4 minutes. Gradually whisk in reserved marinade. Bring to boil, scraping up browned bits. Add beef mixture and any accumulated juices to pot. Cover tightly; simmer until meat is tender, about 2 hours. Uncover; simmer until meat is very tender and liquid is reduced to sauce consistency, about 45 minutes longer. (Can be prepared 1 day ahead. Cool slightly. Refrigerate.)
• Spoon fat off top of daube. Remove carrots, quartered onion, herb sprigs, bay leaves and peel and discard. Bring daube to simmer, stirring frequently. Season with salt and pepper. Sprinkle with parsley.

BEEF DAUBE PROVENCAL

Steps:

• In a large skillet, heat oil over medium-high heat. Sprinkle meat with 1/2 teaspoon salt and 1/4 teaspoon pepper; brown meat in batches. Transfer beef to 4-qt. slow cooker. , Add carrot, onions, garlic and remaining salt and pepper to skillet; cook and stir until golden brown, 4-6 minutes. Add tomato paste; cook and stir until fragrant, about 1 minute. Add wine, stirring to loosen browned bits from pan; bring to a boil. , Transfer meat mixture, tomatoes, broth and seasonings to slow cooker. Cook, covered, on low 5-7 hours or until tender. Discard bay leaf. Serve with hot cooked pasta or mashed potatoes. If desired, sprinkle with fresh thyme.

DAUBE DE BOEUF

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.)

DAUBE DE BOEUF

Steps:

• heat oven to 325f.
• in a dutch oven heat oil and bacon, stirring until bacon is browned, remove to a plate.
• season beef with salt and pepper and cook in batches until browned on all sides, remove to plate.
• drain all but 1 tbs of drippings and add shallots, season with salt and pepper, cook until softened.
• add cognac and boil down.
• add tomato paste, garlic, herbes, stirring.
• add wine and liquid from tomatoes, bring to a boil. crush tomatoes by hand and add to pot, stirring.
• add zest and bacon to pot, add beef and carrots.
• lower to simmer, cover, and place in oven.
• cook 2-3 hours until beef is tender, stirring every 45 minutes.
• add parsley, serve.

DAUBE DE BOEUF BOURGUIGNONNE

Steps:

• Cut the meat into one-and-one-half-inch cubes.
• Place the meat in a deep bowl and add the carrots, onions, turnips, garlic, rosemary, thyme, bay leaves, parsley, nutmeg, wine, salt and pepper. Cover and let stand overnight in the refrigerator, stirring occasionally.
• Preheat the oven to 375 degrees.
• Drain the meat, vegetables and herbs, but reserve the marinating liquid. Separate the meat and vegetables. Tie the herbs in cheesecloth.
• Drop the salt pork slices into cold water and bring to a boil. Blanch for three minutes and drain.
• In a heavy, wide and deep casserole or Dutch oven, heat the vegetable oil and add the meat, pork slices, onions and garlic. Stir and cook over high heat for about 15 minutes.
• Sprinkle the meat with flour and stir thoroughly so that the flour coats the meat and other ingredients. Add the marinating liquid and stir. Add the herbs in cheesecloth, then the carrots. Cover and bring to a boil on top of the stove. Place the casserole in the preheated oven.
• Heat the butter in a saucepan and add the sliced mushrooms. Cook until lightly browned. Add them to the stew. Cook about 45 minutes and add the turnips. Continue baking about one hour longer. The total baking time once the kettle is placed in the oven is two hours.
• Remove the casserole and uncover. Carefully spoon off and discard all the fat from the top of the stew. Serve hot with the potato puree (see recipe).

DAUBE DE BOEUF A LA PROVENCALE

Steps:

• Mix olive oil through onions and marinate steak in refrigerator at least 6 hours, basting and turning meat several times.
• Scrape marinade off meat and reserve.
• Season meat lightly with salt and pepper; roll in flour and set aside on waxed paper.
• In a bowl toss marinade with tomatoes and mushrooms.
• Place 1/3 of mixed vegetables in bottom of 6 quart flame-proof casserole.
• Alternate layers of meat and vegetables, ending with vegetables.
• Pour in any left-over marinade.
• Cover, set over moderate heat and simmer 15 minutes.
• If vegetables have not rendered enough liquid to almost cover meat, add a little bouillon.
• Cover and simmer 1½-2 hours until meat is tender when pierced.
• Tip casserole, trim out fat and taste for seasoning.
• If liquid has not reduced and thickened, drain out into a saucepan and thicken with 1 Tbs cornstarch mixed with bouillon, boil 2 minutes, then pour into casserole.
• Chop or purée garlic and mash with capers.
• Beat in mustard.
• Gradually beat in olive oil to make a thick sauce.
• Stir in basil or parsley just before serving.

DAUBE DE JOUES DE BOEUF CHAUDE (HOT)

Steps:

• Preheat the oven to 375°F (190°C). Pat the cheeks dry and season with salt and pepper.
• Place a 3-quart (3-liter) cocotte or other heavy ovenproof pot over high heat and drop in the oil. When the oil is hot, add the cheeks and sear on both sides until you get the color you would get on a nice steak. This should be roughly 4 to 5 minutes on each side.
• Remove the cheeks and set aside. Add the lardons to the pot and cook for 4 to 5 minutes, or until crispy. Add the onion, anchovy, tomato, thyme, garlic, orange zest, bay leaf, and cayenne. Sweat for 3 minutes.
• Now put the beef back in the pot and add the wine. The wine shouldn't cover the meat; top it off barely with the water. Bring to a simmer, cover, and place in the oven. Cook for 2 1/2 hours, or until the cheeks are no longer bouncy when pressed with a fingertip.
• Add the olives, re-cover, and cook for another 30 minutes. Remove and correct the seasoning before serving. Serve hot with the potatoes.
• This recipe is identical to the hot daube, with the exception of the addition of gelatin and the fact that no olives are used in the stew. Oh, and it's cold.
• Cook the daube as directed, omitting the olives. When it's ready, remove and discard the bay leaf, crush the cooked garlic, and correct the seasoning. Add more salt than usual, because when the beef is cold, the salt is less obvious. Remove the cheeks and set aside.
• Meanwhile, bloom 12 gelatin sheets in a bowl of cool water to cover for 5 to 10 minutes, or until they soften and swell. Gently squeeze the gelatin sheets and add to the daube jus. It should be hot enough to dissolve the gelatin. Shred the cheeks roughly with a fork and mix well with the jus. Line a medium-size terrine mold with plastic wrap, allowing it to overhang the edges. Transfer the cheeks and then the jus to the terrine. Fill in the gaps with the warm jus, cover with the plastic wrap overhang, and refrigerate for at least 8 hours or up to overnight.
• To serve, remove the jellied beef from the mold by pulling gently on the plastic wrap. Cut into slices 3/4 inch (2 cm) thick. Serve the slices with olives, olive oil, black pepper, and rough peasant bread. The beef will keep for 1 week max. If you get tired of cold jellied meat, you can gently melt it in a pan and toss in a few rigatoni. It's good like that.