Beef Daube
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8
- 1 tablespoon olive oil
- 2 bay leaves
- chopped fresh parsley
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 1 large fresh rosemary sprig
- 5 tablespoons all purpose flour
- 4 1/2 pounds boneless beef chuck, excess fat trimmed, meat cut into 2-inch cubes
- 1 750-ml bottle of dry red wine
- 3 medium carrots, peeled, cut into large pieces
- 1 large onion, quartered
- 8 fresh thyme sprigs
- 2 garlic cloves, halved
- 1 4x1-inch strip orange peel (orange part only)
- 2 ounces pancetta or bacon, finely chopped
- Carbohydrate 14 g(5%)
- Cholesterol 165 mg(55%)
- Fat 17 g(26%)
- Fiber 2 g(9%)
- Protein 58 g(115%)
- Saturated Fat 6 g(32%)
- Sodium 273 mg(11%)
- Calories 506
Preparation 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. Sauté
 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.
Preparation 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. Sauté
 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.
