Daube De Boeuf Provencal Recipes

BEEF DAUBE PROVENCAL

Steps:

• In a large skillet, heat oil over medium-high heat. Sprinkle meat with 1/2 teaspoon salt and 1/4 teaspoon pepper; brown meat in batches. Transfer beef to 4-qt. slow cooker. , Add carrot, onions, garlic and remaining salt and pepper to skillet; cook and stir until golden brown, 4-6 minutes. Add tomato paste; cook and stir until fragrant, about 1 minute. Add wine, stirring to loosen browned bits from pan; bring to a boil. , Transfer meat mixture, tomatoes, broth and seasonings to slow cooker. Cook, covered, on low 5-7 hours or until tender. Discard bay leaf. Serve with hot cooked pasta or mashed potatoes. If desired, sprinkle with fresh thyme.

DAUBE DE BOEUF A LA PROVENCALE

Steps:

• Mix olive oil through onions and marinate steak in refrigerator at least 6 hours, basting and turning meat several times.
• Scrape marinade off meat and reserve.
• Season meat lightly with salt and pepper; roll in flour and set aside on waxed paper.
• In a bowl toss marinade with tomatoes and mushrooms.
• Place 1/3 of mixed vegetables in bottom of 6 quart flame-proof casserole.
• Alternate layers of meat and vegetables, ending with vegetables.
• Pour in any left-over marinade.
• Cover, set over moderate heat and simmer 15 minutes.
• If vegetables have not rendered enough liquid to almost cover meat, add a little bouillon.
• Cover and simmer 1½-2 hours until meat is tender when pierced.
• Tip casserole, trim out fat and taste for seasoning.
• If liquid has not reduced and thickened, drain out into a saucepan and thicken with 1 Tbs cornstarch mixed with bouillon, boil 2 minutes, then pour into casserole.
• Chop or purée garlic and mash with capers.
• Beat in mustard.
• Gradually beat in olive oil to make a thick sauce.
• Stir in basil or parsley just before serving.

DAUBE DE BOEUF PROVENCAL

Steps:

• Make a bouquet garni: Put thyme, bay leaf, cloves, peppercorns, and zest on a piece of cheesecloth; tie into a bundle. Combine onion, garlic, celery, carrots, bouquet garni, and wine in a large non-reactive bowl. Add beef, and toss to coat. Cover, and marinate in the refrigerator 12 to 24 hours, stirring occasionally.
• Preheat oven to 300 degrees. Remove beef from wine mixture; pat dry with paper towels. Set aside. Transfer wine mixture to a heavy pot; bring to a boil. Reduce heat; simmer 5 minutes. Set aside.
• Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook half of the beef, turning, until deeply browned, about 2 minutes per side. Transfer to a plate. Repeat with remaining oil and beef.
• Stir tomato paste into stock; add to the skillet, scraping up browned bits with a wooden spoon. Add to wine mixture. Stir in olives and beef. Season with salt. Bring to a simmer over medium-high heat.
• Cover daube; transfer to oven. Cook 2 hours. Reduce oven temperature to 275 degrees if daube starts to boil. After 2 hours, stir in orange juice. Cook until beef is very tender, about 30 minutes more.

DAUBE DE BOEUF

Steps:

• heat oven to 325f.
• in a dutch oven heat oil and bacon, stirring until bacon is browned, remove to a plate.
• season beef with salt and pepper and cook in batches until browned on all sides, remove to plate.
• drain all but 1 tbs of drippings and add shallots, season with salt and pepper, cook until softened.
• add cognac and boil down.
• add tomato paste, garlic, herbes, stirring.
• add wine and liquid from tomatoes, bring to a boil. crush tomatoes by hand and add to pot, stirring.
• add zest and bacon to pot, add beef and carrots.
• lower to simmer, cover, and place in oven.
• cook 2-3 hours until beef is tender, stirring every 45 minutes.
• add parsley, serve.