Name: Traditional Beef Daube Recipe
Total time: 375 min
Yield: 6
Cuisine: Italian

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Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

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This classic traditional beef daube makes a warming winter meal. 

How to make Traditional Beef Daube Recipe

Valli Little

Crawler

Italian

<p>This classic traditional beef daube makes a warming winter meal. </p>

Onion chopped

Carrot chopped

Celery,  Chopped

Quatre epices

Garlic cloves,  bruised

Bay leaves

Brandy

L dry red wine

Lean braising beef,  such as chuck steak,  cut into 3cm cubes

Olive oil

Unsalted butter

Tomato paste

Plain flour

Massel beef stock

Eschalots

Thickly sliced pancetta or speck,  cut into strips

Button Mushrooms

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.

step 1

Preheat the oven to 170c. 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.

step 2

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.

step 3

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.

step 4

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.

step 5

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.

step 6

Serve with aligot, and a salad if desired.

step 7

Taste