Daube de boeuf


A.k.a beef and red wine casserole.

This was a Bœuf Bourguignon sort of dish, but I didn’t use red Burgundy and it also had some anchovies in the mix. I love things like this, you can do so much with them and they are always lovely to eat.

Daubes are typical French generic dishes, the kind of thing that Elizabeth David loved and which have remained firm favourites with British Francophiles, as well as (hopefully) with the French themselves.

To cook it you will need;

Cubed braising beef
Pancetta
Diced onion
Crushed garlic
A diced carrot and a diced stick of celery
Two or three anchovies
Herbes de Provence
Tomato Passata
A Robust red wine
Pepper
Olive oil
Mushrooms
Small whole onions
Butter and flour as a paste – beurre manié
Parsley.

First brown off the cubed beef in batches and set aside.

Then, sweat off the pancetta, onion, carrot, garlic and celery before returning the meat to the pan with the anchovies.

Stir well and cook until the anchovies are melted down and add in about a third of a bottle of wine and let it reduce a bit. Add in about the same amount of passata, some pepper but no salt (the anchovies add enough saltiness) and the herbes de Provence. Bring to the boil, lower the heat and cover and simmer for around one and a half hours.

Peel the small onions and sauté them in butter and olive oil before adding them to the daube. Then do the same with the mushrooms, deglaze the pan with some wine and add the lot to the main dish.

Keep on cooking until the meat is really tender and then thicken the sauce with the beurre manié.

We had this tonight with a jacket potato and some haricots verts, baby corn and mangetout peas.

Any reasonably full-bodied red will work with this kind of dish. We had a Cotes du Rhône with it.

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