Beef Daube

This recipe makes for 10 servings.

Total time for the recipe : 4 h 45

Ingredients:

• 2 kg beef (“gîte”, a part of the leg)
• 500 g carrots
• 300 g smoked bacon
• 500 g pearl onions
• butter
• 1 cup of oil

For the veal stock

• 1 veal’s foot
• 200 g smoked bacon
• 2 kg onions
• 500 g carrots
• 1 garnished bouquet(parsley, thyme, bay)
• ¹⁄₂ bouquet chervil
• 1 head of garlic
• 1 liter full-bodied red wine (like burgundy)
• butter
• salt, pepper

Preparation Peel and chop roughly the 2 kilos of onions and 500 grams of carrots. Cut into small pieces the 200 g smoked bacon. In a pan put the onions and let them sweat, covered, with a little butter for 7-8 minutes, stirring occasionally. Then add the veal’s foot, minced carrots, bacon, garnished bouquet, chervil, unpeeled garlic head cut in half and red wine. Salt and pepper lightly; put to cook in an oven on moderate temperature, covered, for 2 hours. This will serve as stock. During cooking, peel the pearl onions and remaining carrots, then chop into very fine dice. Dice the rest of the smoked bacon and cut the beef into pieces of about 100 grams. The stock being cooked, pass it through a sieve or food mill, after removing the veal’s foot bones.

Recipe In a pan, put some butter and let brown the pearl onions, carrots and diced bacon for 4-5 minutes, stirring. Once everything is colored, add the stock. In a skillet, heat the oil and let fry the pieces of meat for 5 minutes, taking care to color on all sides, then remove the pieces and pat dry with paper towels. Put the meat in a pan, cover it with the vegetables, bacon, and the stock, cover and cook for 2 hours in an oven on low temperature. After everything is cooked, let cool and remove with a ladle the fat that is on the surface.

**My test:“” This recipe was perfect, it comes from the book “les grandes recettes de la cuisine légère” it’s the recipe of chef Daniel Bouché.

• Share this article: