City Palate

Summer in the City Palate - July August 2017

Beef Daube
Jan/Feb 2008

2 lbs boneless beef chuck, fat trimmed, cut into 2” cubes
3 c. dry red wine
4 fresh thyme sprigs
4 garlic cloves, minced
2 bay leaves
1 large fresh rosemary sprig
4” x 1” strip of orange peel (orange part only)
4 slices bacon, finely chopped
4 T. olive oil
1 large onion, chopped
2 garlic cloves, chopped
5 T. all-purpose flour
2 c. beef stock
3 large carrots, cut into chunks
Chopped fresh parsley
4 garlic cloves, minced

Combine the first 7 ingredients in large bowl. Cover and let stand at room temperature for 2 hours.

Remove the beef from the marinade; pat dry. Reserve the marinade.

Cook the bacon in a large pot over medium heat until the fat is rendered but do not brown it; add 2 tablespoons olive oil. Once the oil is hot, add the chopped onion and garlic. Cook until the onion has released its water and turn the heat down to low. Cover and let the onions sweat for 15 to 30 minutes. Transfer onions and bacon to a bowl.

Heat 2 tablespoons oil in same pot over high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pot; cook until it begins to brown, about 5 minutes per batch. Transfer to the bowl with the bacon and onion mixture. Reduce the heat to medium-high and add flour to the pot. Stir until the flour browns, about 4 minutes, then gradually whisk in the reserved marinade and beef stock. Bring to a boil, scraping up browned bits at the bottom of the pan. Add the beef mixture and any accumulated juices to the pot. Cover tightly; simmer until meat is tender, about 2 hours.

Uncover; add the carrots and simmer until the meat is very tender and the liquid is reduced to a sauce consistency, about 45 minutes longer. (This can be prepared one day ahead. Cool slightly and refrigerate. When ready to serve, remove the fat from the top, and reheat until hot.)

Spoon some of the fat from the daube and discard the herb sprigs, bay leaves and orange peel. Season with salt and pepper. To serve, garnish with the chopped parsley and minced garlic. Serve with your favourite potatoes. Serves 4 generously.

Meat