Beef Comforting Main French

Traditional beef daube

Name: Traditional beef daube
Prep time: 255 min
Cook time: 120 min
Total time: 375 min
Yield: 6
Cuisine: /french
Ingredients: 1 onion, chopped; 1 carrot, chopped; 1 celery stalk, chopped; 2 teaspoons quatre epices (a mix of pepper, cloves, nutmeg and ginger); 2 garlic cloves, bruised; 2 bay leaves; 1/4 cup (60ml) brandy; 1.5L (6 cups) dry red wine; 1kg lean braising beef, such as chuck steak, cut into 3cm cubes; 1/4 cup (60ml) olive oil; 60g unsalted butter; 1 1/2 tablespoons tomato paste; 2 tablespoons plain flour; 400ml beef stock; 12 eschalots; 2 teaspoons sugar; 250g thickly sliced pancetta or speck, cut into strips; 150g button mushrooms; Mashed potato, to serve

Rate now

4h 15m

Jump to recipe

This classic traditional beef daube makes a warming winter meal.

1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 teaspoons quatre epices (a mix of pepper, cloves, nutmeg and ginger)
2 garlic cloves, bruised
2 bay leaves
1/4 cup (60ml) brandy
1.5L (6 cups) dry red wine
1kg lean braising beef, such as chuck steak, cut into 3cm cubes
1/4 cup (60ml) olive oil
60g unsalted butter
1 1/2 tablespoons tomato paste
2 tablespoons plain flour
400ml beef stock
12 eschalots
2 teaspoons sugar
250g thickly sliced pancetta or speck, cut into strips
150g button mushrooms
Mashed potato, to serve

Method

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.
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.
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.
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.
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.
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.
7.

Serve with aligot, and a salad if desired.