Beef Daube With Mustard Herbs And White Wine Recipes

BEEF DAUBE WITH MUSTARD, HERBS & WHITE WINE

Steps:

• Slice onions in half lengthwise. Place cut side down and slice crosswise into very thin slices. Set aside. In a large covered casserole, heat olive oil over moderate heat. When oil is hot, begin to brown the beef, carefully regulating the heat to avoid scorching the meat. Don't crowd the pan and brown meat on all sides in several batches, taking about 10 mins per batch to brown. Use tongs to avoid piercing the meat and transfer to a platter. Immediately season generously with s & p Only a thin film of fat should remain (pour off any extra). Add the wine pouring all over the surface. Scrape up brown bits. Adjust heat to bring to a gentle simmer and cook, uncovered, until most of the wine has cooked off (about 7 mins). Whisk in the mustard. Return beef and juices to the casserole. Add the tomatoes and liquid, the onions, garlic and bouquet garni. Cover and simmer over low heat until the beef is fork tender (2-3 hrs). Remove bouquet garni. With slotted spoon, transfer beef, onion and tomatoes to a platter. Boil sauce over high heat until reduced by about one third, about 10 mins. Return solids to the sauce, reheat gently and serve in warmed shallow soup bowls.

PROVENçAL WHITE WINE BEEF DAUBE

Steps:

• In a large bowl or sealable plastic bag, combine 2 tablespoons olive oil, the Cognac, the beef and a generous sprinkling of salt and pepper. Cover and set aside to marinate at room temperature for 2 hours.
• Place a rack in the center of the oven and heat to 325 degrees.
• In a wide, heavy casserole with a tight-fitting lid, heat remaining 2 tablespoons oil over medium-high heat until it shimmers. Add onions, carrots, mushrooms, garlic, orange zest and 2 big pinches salt; stir well to coat and heat through. Reduce heat to low, cover, and sweat (cook without browning) for 8 to 10 minutes, until onions and garlic are softened.
• Add beef and its marinade, tomatoes, wine, bouquet garni and peppercorns. Stir to combine.
• Cover and bake in the center of the oven until meat is ultratender, 3 to 4 hours. There is no need to stir or baste, but check from time to time to make sure the liquid is at a very gentle simmer; boiling will make the meat tough.
• When the stew is ready, adjust the seasonings with salt and pepper and serve immediately. Or, refrigerate overnight or longer, skim any hardened fat from the top, and reheat before serving.
• Serve over hot pasta, garnished with parsley and orange zest, if desired.