Beef Daube With Mustard Herbs White Wine Recipes

DAUBE ~ FRENCH BEEF STEW

Steps:

• In a skillet over low heat, warm the oil. Add the carrots, celery, and onion and cook, stirring occasionally, until softened. Add the herbs and garlic and continue cooking until the flavors and aromas are released, just a minute or two. Add the wine, salt, and peppercorns, bring the liquid to a boil, and then simmer for 10 to 15 minutes, until the liquid is reduced somewhat. Remove the skillet from the heat and let cool completely.
• Place the various cuts of beef in a bowl and pour the cooled wine mixture over the beef. Cover and refrigerate overnight, turning the meat once or twice.
• Preheat the oven to 350°F (175°C). Place the meat and the marinade in a heavy casserole or Dutch oven with a tight-fitting lid. Scatter the sliced onions and then add the pancetta, tomatoes, bouquet garni, and orange zest. Wet the parchment circle and place it on top, pressing down to remove any air bubbles. Cover and cook for 1 hour. Lower the temperature to 250°F (120°C) and cook an additional 3 to 4 hours, until the meat falls apart easily when prodded with a fork.
• Set the pot on top of the stove over very low heat. Remove the parchment and stir in the mushrooms and olives. Cook until the mushrooms are tender, about 10 minutes. Remove the bouquet garni and skim the fat from the top of the cooking liquid. Adjust the seasoning. Sprinkle with chopped parsley and serve over cooked noodles, if desired.

BEEF DAUBE PROVENCAL

Steps:

• In a large skillet, heat oil over medium-high heat. Sprinkle meat with 1/2 teaspoon salt and 1/4 teaspoon pepper; brown meat in batches. Transfer beef to 4-qt. slow cooker. , Add carrot, onions, garlic and remaining salt and pepper to skillet; cook and stir until golden brown, 4-6 minutes. Add tomato paste; cook and stir until fragrant, about 1 minute. Add wine, stirring to loosen browned bits from pan; bring to a boil. , Transfer meat mixture, tomatoes, broth and seasonings to slow cooker. Cook, covered, on low 5-7 hours or until tender. Discard bay leaf. Serve with hot cooked pasta or mashed potatoes. If desired, sprinkle with fresh thyme.

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.

BEEF DAUBE

Steps:

• 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.

RED WINE BEEF MARINADE

Steps:

• combine All ingredients
• put steak in a baggie or glass dish - turn meat occasionally to ensure even marinating.
• pour marinade over - seal and refrigerate from 2 hours to overnight.
• the longer you marinade the more absorbtion you get and the better the steak will taste.

BEEF DAUBE WITH MUSTARD, HERBS, AND WHITE WINE

Steps:

• *Notes: For stew meat, use shoulder, chuck, blade, rump or possibly brisket. Bouquet garni: 4 sprigs each fresh parsley, thyme, and tarragon, and 1 bay leaf, tied in a bundle Pat the meat dry, cut into 3" cubes and season with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Add in the meat in batches and brown on all sides, being careful not to crowd the pan or possibly scorch the meat. Remove with a slotted spoon and set aside. Pour off all but a light film of fat from the pan. Add in the wine and bring to a boil, scraping up any browned bits on the bottom of the pan. Reduce the heat and gently simmer, uncovered, till the wine is reduced by about half, 7 to 10 min. Add in the mustard and whisk to blend. Return the beef and any accumulated juices to the casserole. Add in the tomatoes, onions, garlic and bouquet garni. Cover and simmer over low heat till the meat is fork tender, 2 to 3 hrs. Remove and throw away the bouquet garni. With a slotted spoon, remove the beef, onions and tomatoes to a platter. Increase the heat to high and boil the sauce till slightly thickened and reduced by one-third, about 10 min. Reduce the heat to medium, return the solids to the sauce, and reheat gently. Serve the daube in warmed shallow soup bowls. Makes 4 to 6 servings. NOTES : I use 2 Tbsp. of oil, 5 cloves of garlic and more herbs in the bouquet garni - maybe about 1/3 again as much, especially the tarragon!

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.