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| Provencale Beef Daube
(M) This is my version of the classic provencale beef stew: Beef Daube. The word "daube" does NOT translate into English as stew. Rather, the name of the dish comes from the earthenware pot in which it was clasically cooked: the daubiere. Traditionally, the dish is started on the stovetop and then transferred to the oven. So far as I can see, however, the only reason for doing this would be if you need to conserve burner space (in which case you should transfer it to a preheated 350 degree oven). I prefer the control that the stovetop offers. 3 tablespoons extra virgin olive oil 2 pounds beef chuck cubes Kosher salt Freshly ground black pepper Freshly ground white pepper 3 tablespoons flour 2 carrots, peeled and diced 2 stalks celery, diced 1 onion, diced 1 bulb fennel, diced 2 tablespoons garlic, finely chopped 2 teaspoons herbs de Provence 1 orange, zested and juiced 2 cups red wine 2 cups beef stock 1. Brown the Meat. Heat olive oil in Dutch oven or heavy casserole pan. Season meat with kosher salt and white and black pepper, sprinkle with flour and stir to incorporate. Add the meat to the pot and cook until well browned, about 5 to 7 minutes. 2. Cook the Vegetables. Add carrots, celery, onion, and fennel and cook for 5 minutes. Add garlic, herbs, and orange zest and cook for 2 minutes. Add wine and orange juice and reduce by �. Add the stock and bring to a simmer. 3. Cook the Daube. Simmer for 1 � to 2 hours, stirring occasionally, until the meat is very tender. Transfer the meat to a serving bowl and cover the bowl with aluminum foil to keep it warm. 4. Finish the Sauce. Strain the braising liquid and transfer it to a sauce pan. Working over high heat reduce the sauce by about �. When the sauce is thickened, remove, and season with kosher salt and white and black pepper. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By MAGARDINER@.... |