Beef Daube - {Daube De Boeuf}

Recipe Ingredients

4 1/2 lbs	2043g / 72oz	Boneless beef chuck - excess fat trimmed,
		And meat cut into 2" cubes
1		Dry red wine - (750 ml)
3		Carrots - peeled, and (medium)
		Cut into large pieces
1		Onion - quartered (large)
8		Fresh thyme sprigs
2		Garlic cloves - halved
2		Bay leaves
1		Fresh rosemary sprig (large)
1		Strip orange peel - (4" by 1") - orange part only
2 oz	56g	Pancetta or bacon - finely chopped
1 oz	28g	Onion - chopped (large)
2		Garlic cloves - chopped
1 tablespoon	15ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
5 tablespoons	75ml	All-purpose flour
		Chopped fresh parsley

Recipe Instructions

Combine first 9 ingredients in large bowl. Cover and let stand at room temperature 2 hours.

Remove beef from marinade; pat dry. Reserve marinade. Cook pancetta in large pot over medium-low heat until fat is rendered, 5 minutes. Add chopped onion and garlic. Saute until onion is translucent, 6 minutes. Transfer to large bowl.

Heat oil in same pot over high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pot; cook until beginning to brown, about 5 minutes per batch. Transfer to bowl with pancetta mixture.

Reduce heat to medium-high. Add flour to pot. Whisk until flour browns, about 4 minutes. Gradually whisk in reserved marinade. Bring to boil, scraping up browned bits. Add beef mixture and any accumulated juices to pot. Cover tightly; simmer until meat is tender, about 2 hours. Uncover; simmer until meat is very tender and liquid is reduced to sauce consistency, about 45 minutes longer. (Can be prepared 1 day ahead. Cool slightly. Refrigerate.)

Spoon fat off top of daube. Remove carrots, quartered onion, herb sprigs, bay leaves and peel and discard. Bring daube to simmer, stirring frequently. Season with salt and pepper. Sprinkle with parsley.

This recipe yields 8 servings.

Source:
Bon Appetit, May 1999

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