recipe of ultimate Traditional beef daube

How’s your day? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Traditional beef daube. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Traditional beef daube is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Traditional beef daube is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery, chopped
  • 2 teaspoons quatre epices (see note) (a mix of pepper, cloves, nutmeg and ginger)
  • 2 garlic cloves, bruised
  • 2 bay leaves
  • 1/4 cup (60ml) brandy
  • 1.5L (6 cups) dry red wine
  • 1kg lean braising beef, such as chuck steak, cut into 3cm cubes
  • 1/4 cup (60ml) olive oil
  • 60g unsalted butter
  • 1 1/2 tablespoons tomato paste
  • 2 tablespoons plain flour
  • 400ml Massel beef stock
  • 12 eschalots
  • 2 teaspoons sugar
  • 250g thickly sliced pancetta or speck, cut into strips
  • 150g button mushrooms
  • Aligot (see related recipe), to serve

Method

  • Step 1
    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 2
    Preheat the oven to 170�C. 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 3
    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 4
    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 5
    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 6
    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 7
    Serve with aligot, and a salad if desired.

So that’s going to wrap it up for this exceptional food Traditional beef daube recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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