Beef Daube with White Wine
Daube is a light, delicious stew perfect to warm you up in the cooler autumn evenings.
Equipment
- daubière or Dutch oven
- Dutch oven (9-quart) if you don't have a daubière
Ingredients
- 4 tbsp extra virgin olive oil divided
- 2 tbsp brandy or cognac
- 3 lbs beef chuck cut into 3-ounce pieces, well-trimmed of fat
- sea salt to taste
- freshly ground black pepper to taste
- 4 shallots peeled and halved, root end trimmed but intact
- 1 large onion peeled, halved, and thinly sliced pole-to-pole
- 3 carrots peeled and thickly sliced
- 4 oz cremini mushrooms cleaned, trimmed, and quartered
- orange zest from one orange in long strips
- 3 plum tomato(es) peeled, cored, seeded, and cut into large dice
- 1 bottle dry white wine unoaked
- 1 tsp black peppercorns
- 2 cloves
- small bunch fresh parsley
- sprig bay leaves fresh, or 2 dried bay leaves
- baguette for serving (or other French bread)
Instructions
- In a large shallow bowl, combine 2 tablespoons of the olive oil, the brandy (or cognac), beef, salt, and pepper. Toss well to coat. Cover with plastic wrap. Set aside to marinate at room temperature for 2 hours.
- Preheat the oven to 325°F.
- Heat the remaining 2 tablespoons of oil over medium-high heat in a large Dutch oven, an ovenproof casserole or a traditional daubière (see note below). Add the shallots and sauté until they begin to take on some colour. Add onions, carrots, mushrooms, orange zest, and salt to taste (I used 1 teaspoon). Reduce the heat to low, and cook, partially covered, until the onions are soft but not browned — about 8 minutes.
- Add the beef and its marinade to the casserole, along with the tomatoes, white wine, peppercorns, and cloves. Tie together the parsley and bay and nestle down into the daube. Bring to a bare simmer. Cover and place in the centre of the oven and cook until the meat is ultra tender, 3 to 4 hours.
- Check periodically to ensure the liquid is at a very gentle simmer. Do not allow it to boil, or the meat will become tough. At serving time, taste for seasoning. Remove and discard the parsley and bay leaves.
- Serve in shallow bowls with crusty French bread.
Notes
Daube is often best the next day. Once made, let it cool, then refrigerate until the next day. Skim the top of any excess fat, and reheat.
A daubière is handcrafted earthenware pottery, an excellent method for slow-cooked meals. The ingredients always include wine (such as white wine) and herbes de Provence as in this recipe.
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