adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Justine's beef daube
Justine's beef daube
0 Likes
Prep Time:
745 minutes
Cook Time:
230 minutes
Total Time:
975 minutes
French-style beef stew with marinated veggies, slow-cooked to perfection. Delightful!
Ingredients:
  • 4 sprigs fresh continental parsley
  • 2 sprigs fresh thyme
  • 1 fresh bay leaf or dried bay leaf
  • 1.5L (2 btls) red wine
  • 250ml (1 cup) port
  • 2 carrots, peeled, cut into batons
  • 1 brown onion, quartered
  • 1 celery stick, cut into batons
  • 4 garlic cloves
  • 4 (about 1.5 kg) beef cheeks, trimmed of sinew
  • 36.40 gm olive oil
  • 1 thick strip orange rind
  • 375ml (1 1/2 cups) chicken style liquid stock
  • 6 French shallots, unpeeled
  • 250g speck, cut into batons
  • 450g button mushrooms, halved
  • Fresh continental parsley, chopped, to serve
  • Mashed potato, to serve
Instructions:
  • Create a fragrant bouquet garni by tying together parsley sprigs, thyme sprigs, and a bay leaf using kitchen string. Reduce wine and port in a saucepan over medium heat for 5-8 minutes until slightly thickened. Let it cool before using.
  • Pour the wine mixture into a spacious glass bowl. Add bouquet garni, carrot, onion, celery, garlic, and beef. Cover the bowl with plastic wrap and refrigerate overnight for marinating. The next day, take out the beef from the marinade, but keep the liquid and veggies. Pat the beef dry and dust it with flour.
  • In a flameproof casserole dish, heat oil over medium-high heat. Brown the beef in batches for 4-5 minutes. Season with salt and pepper. Add vegetables and cook for 5-8 minutes. Stir in the bouquet garni, lemon rind, and reserved liquid. Bring to a boil, skimming the surface as needed.
  • Preheat the oven to 165C/145C fan forced. Pour stock into the dish. Cover the stew with a baking paper disc and a tight-fitting lid. Bake for 3 hours, turning the meat halfway, until the beef is tender and almost falling apart.
  • Boil shallots until soft, then peel them. Cook speck, mushrooms, and peeled shallots in a non-stick pan over medium-high heat until speck is crispy, about 10 minutes.
  • Divide the beef and carrot into bowls to keep warm. Strain the liquid through a fine sieve into a saucepan and simmer over medium heat for 10 minutes until thickened. Pour the thickened liquid over the meat, then sprinkle with the speck mixture and parsley. Serve with mashed potatoes.

Similar Recipes