Classic Daube de Boeuf

by Stefan Kolsch

Heat the oil in a large casserole over a medium heat and fry the onion, celery and garlic until golden brown, remove and set aside
SERVINGS    
 
6-8
PREPARATION TIME
5 MINS
COOKING TIME
2½ HOURS

Ingredients

880g Beef Rib Trim
1 tbsp Olive oil
1 Onion (peeled and thinly sliced)
3 Celery stalks (trimmed and cut into batons)
3 Garlic cloves (peeled and sliced)
3 tbsp Seasoned flour
375ml Red wine
1 Orange (zest & juice)
600ml Beef stock 2 tbsp Black olives
8 Sun-dried tomato halves (roughly chopped)
Pepper
1 Bay leaf
1 sprig Rosemary
½ tsp Fennel seeds (optional)
Salt (optional)

Classic Daube de Boeuf

Instructions

Preheat the oven to 160°C/320°F/Gas 2. Heat the oil in a large casserole over a medium heat and fry the onion, celery and garlic until golden brown, remove and set aside.

Coat the meat in the seasoned flour, add to the casserole and cook in 2-3 batches until golden brown. Return the vegetables to the pan. Add the wine and bring to the boil, scraping the pan to deglaze, and then reduce by a third. Cut the orange zest into fine shreds and add them, along with the juice and stock, to the pan. Add the olives, tomato, pepper and herbs, then cover and slow cook in the oven for 2 hours.

Before serving, reduce the sauce to a smooth consistency, add salt to taste.

Serve with jacket or mashed potatoes.

Purchase your ingredients...

  • Beef Rib Trim

    The heavy marbling makes this the ultimate cut for richly flavoured stews.
      
    2-3 SERVINGS

Rate this recipe

Classic Daube de Boeuf
Overall Rating
  
5
Amazingly Tender and Flavoursome Beef
   5
I cooked this recipe on the spur of the moment, so did not actually have any celery in the fridge. I had all the other ingredients and found the recipe very straight forward. I cooked this in the roasting oven of my Aga for 20 minutes and then transferred it to the bottom shelf in the baking oven for the remainder of the cooking time. The beef melts in your mouth and the tastes are incredible. Even the cat enjoyed the gravy, it was so meaty!
By Sue of Cornwall - 5th Feb 2015

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