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A gorgeously tender daube of beef made in the Provençale style. The beef daube recipe traditional take has been brightened up a little with tender and fully flavoured beef rib trim.
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- Serves 8-12
- Preparation time 48 hours
- Cooking time 4 hours
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- 1.5kg Beef Rib Trim
- 500ml of gutsy red wine
- 5 garlic cloves
- 4 large sprigs of thyme
- small bunch of parsley (stalks and leaves)
- 2 large strips of orange peel
- 3 celery stalks (chopped)
- 3 tbsp olive oil
- 125g Smoked Streaky Bacon (chopped)
- 2 onions (peeled and chopped)
- 300ml hot beef stock
- 2 tbsp brandy
- 2 heaped tbsp black olives (pitted)
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- Two days before eating, place the beef in a bowl with the wine, 2 cloves of garlic, 2 sprigs of thyme, the parsley (roughly chopped), 1 strip orange peel and 1 celery stalk.
- Cover and refrigerate overnight.
- The next day, remove the beef from the fridge and pat dry with kitchen paper (discard the herbs and vegetables).
- Strain the marinade over a bowl, reserving the liquid.
- Heat 2tbsp oil in a large flame-proof casserole dish and gently fry the bacon, onions, remaining garlic and celery stalks for 10 minutes, then remove with a slotted spoon.
- Add the remaining 1 tbsp oil to the casserole and brown the beef in 2 batches.
- Return the vegetables and bacon to the casserole with the marinade and the stock. Season generously with salt and pepper and bring to the boil.
- Add the Brandy, 2 sprigs of thyme, 1 strip of orange peel and the olives. Cover tightly and place in a preheated oven (140°C/Fan 120°C/Gas 1) for 3 hours, stirring once. Leave to cool then cover and refrigerate.
- On day of cooking, scrape off surface fat and bring to room temperature.
- Cover the casserole and reheat in the oven (180°C/Fan 160°C/Gas 4) for about 45 minutes until piping hot, or reheat gently on the stove.
- Serve with pappardelle or mashed potato with olive oil.
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