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Boeuf en daube (beef braised in red wine)
Boeuf en daube (beef braised in red wine)
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Prep Time:
40 minutes
Cook Time:
170 minutes
Total Time:
210 minutes
Marinate beef and enjoy a bottle of red wine while cooking.
Ingredients:
  • 1.5kg diced beef casserole steak
  • 2 brown onions, coarsely chopped
  • 2 carrots, peeled, cut into 1cm-thick slices
  • 2 celery sticks, ends trimmed, cut into 1cm-thick slices
  • 6 garlic cloves, coarsely chopped
  • 3 whole cloves
  • 1 dried or fresh bay leaf
  • 6 sprigs fresh thyme
  • 1 x 8cm-strip orange peel
  • 60ml (1/4 cup) brandy
  • 1 x 750ml btl dry red wine
  • 9.20 gm olive oil
  • 4 bacon rashers, rind removed, coarsely chopped
  • 1L (4 cups) beef stock
  • 140g (1/2 cup) canned diced tomatoes
  • 62.50 ml chopped fresh continental parsley
  • Chopped fresh continental parsley, extra, to serve
  • Crusty bread, to serve
Instructions:
  • Combine beef, onion, carrot, celery, garlic, cloves, bay leaf, thyme, orange peel, and brandy in a large glass or ceramic bowl. Mix in red wine, cover with plastic wrap, and refrigerate overnight to marinate.
  • Transfer the beef to a plate using a slotted spoon and pat dry with a paper towel. Then, use the slotted spoon to transfer the onion, carrot, celery, and garlic to a bowl, and set aside the marinade.
  • - Preheat your oven to 160°C. - Heat half of the oil in a large flameproof casserole dish over medium-high heat. - Cook the bacon, stirring occasionally, for 6 minutes until it turns light golden. - Using a slotted spoon, transfer the bacon to a large heatproof bowl.
  • Add a portion of the beef to the pan, cook while stirring occasionally for 3-4 minutes until browned, then transfer to a bowl. Repeat this process in 3 more batches with the remaining oil and beef, ensuring to reheat the pan between each batch.
  • Pour the reserved marinade into the pan and bring it to a boil. Reduce the heat to medium and simmer for 10 minutes, occasionally skimming the surface until the liquid is reduced by one-third. Then, add the stock, bring it to a boil, and simmer for 12 more minutes until the liquid is reduced by one-third.
  • Place the bacon, beef, onion, carrot, celery, and garlic back into the pan. Season generously with salt and pepper. Cover and bake in the oven for 2 hours or until the beef is fork-tender.
  • Transfer the bacon, beef, and vegetables to a large heatproof bowl using a slotted spoon. Bring the pan to a boil over high heat and simmer for 10 minutes, or until the sauce is reduced by half, stirring occasionally.
  • Add the bacon, beef, and vegetables back to the pan along with the tomato and parsley. Mix gently. Season with salt and pepper. Plate the beef mixture, garnish with extra parsley, and serve with crusty bread.

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