Best Beef Daube With Mustard Herbs White Wine Recipes

PROVENCALE DAUBE OF BEEF

Provencale Daube of Beef image

Provided by Food Network

Time 2h50m

Yield 6 servings

Number Of Ingredients 13

Ingredients

3 tablespoons butter
2 pounds beef chuck cubes
Salt and freshly ground black pepper
3 tablespoons flour
2 carrots, peeled and diced
2 stalks celery, diced
1 onion, diced
1 bulb fennel, diced
2 tablespoons garlic, chopped
2 teaspoons herbs de Provence
1 orange, zest and juiced
2 cups red wine
2 cups beef stock

Steps:

Preheat oven to 350 degrees F.
Heat butter in Dutch oven or heavy casserole pan. Season meat with salt and pepper, sprinkle with flour and stir to incorporate. Add the meat to the pot and cook until well browned, about 5 to 7 minutes.
Add carrots, celery, onion, and fennel and cook for 5 minutes. Add garlic, herbs, and orange zest and cook for 2 minutes. Add wine and orange juice and reduce by 1/2. Add the stock and bring to a simmer.
Simmer for 15 minutes then transfer to oven. Cook for 1 1/2 to 2 hours, stirring occasionally. When the meat is very tender and the sauce is thickened, remove, and season with salt and pepper.

PROVENçAL WHITE WINE BEEF DAUBE

Provençal White Wine Beef Daube image

A classic Provençal beef daube, or slow-baked stew, is made with quantities of red wine, like the recipes that Julia Child often made in her house in Provence, La Pitchoune. Patricia Wells, a former New York Times food writer in Paris, also lives part-time in the South of France, and she has adapted the daube for white wine, which plays a more subtle part in flavoring the stew. The large amount of liquid makes a tender braise that can also be served as a sauce for pasta: penne, gnocchi and long noodles like tagliatelle are familiar in the region, which borders Italy on the east.

Provided by Julia Moskin

Categories soups and stews, main course

Time 5h

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

4 tablespoons extra-virgin olive oil
2 tablespoons brandy, eau-de-vie or Cognac
6 pounds boneless stewing beef, such as round, shin, blade or chuck, cut into 3-ounce chunks
Salt and freshly ground black pepper
2 large onions, thinly sliced
4 carrots, peeled and thickly sliced
4 ounces mushrooms, trimmed and thickly sliced
1 head garlic, cloves separated, smashed and peeled
Grated zest of 1 orange, more for garnish (optional)
2 ripe tomatoes, chopped, or 1 cup canned tomato purée
2 bottles white wine
1 bouquet garni (1 small bunch fresh parsley, 6 to 8 sprigs fresh thyme and 2 bay leaves, tied together or bundled in cheesecloth)
1/2 to 1 teaspoon whole black peppercorns
1/4 cup freshly chopped parsley, for garnish
Small pasta, such as orzo, mezze penne or conchiglie, for serving

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.

Nutrition Facts : @context http, Calories 571, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 19 grams, Fiber 2 grams, Protein 61 grams, SaturatedFat 6 grams, Sodium 1226 milligrams, Sugar 5 grams, TransFat 1 gram

BEEF DAUBE

The Provençal version of boeuf bourguignonne, with different vegetables and seasonings. I think the variation, Beef Daube with Olives, is the superior recipe, but you may prefer this simpler version. Serve this with crisp-roasted potatoes or crusty bread. Other cuts of meat you can use here: boneless lamb shoulder, cut into chunks.

Yield makes 4 servings

Number Of Ingredients 14

Ingredients

1 tablespoon extra virgin olive oil
1/4 pound good-quality slab bacon, cut into 1/2-inch cubes
2 pounds boneless beef chuck or brisket, cut into 1 1/2- to 2-inch cubes
Salt and black pepper to taste
2 large onions, chopped
2 celery stalks, chopped
3 carrots, chopped
5 garlic cloves, peeled and lightly smashed
3 or 4 fresh thyme sprigs
1 fresh rosemary sprig or 1 teaspoon dried
2 or 3 strips orange peel
1 cup rough red wine, preferably from the south of France-something like Cahors or Côtes-du-Rhône
1 tablespoon red wine vinegar
Stock or water if necessary

Steps:

Put the olive oil in a Dutch oven or flameproof casserole with a lid and turn the heat to medium. Add the bacon and cook, stirring occasionally, until it is crisp and has given up most of its fat, about 10 minutes. Remove with a slotted spoon, add the meat, and raise the heat to medium-high. Cook, turning the cubes as they brown and sprinkling them with salt and pepper, until the meat is brown and crisp all over, at least 10 minutes. Remove with a slotted spoon.
Reduce the heat to medium and add the onions, celery, carrots, garlic, thyme, rosemary, and orange peel, along with some more salt and pepper, and cook, stirring occasionally, until the onions soften, about 5 minutes. Add the wine and vinegar and let them bubble for a minute, then return the meat to the pan.
Cover and adjust the heat so the mixture simmers gently for about an hour, then add the bacon. Recover and continue to cook until the meat is tender, adding a little more liquid if the mixture threatens to dry out. Depending on the meat, the dish could be done in as little as 30 minutes more or in three times as long.
Taste and adjust the seasoning, then garnish and serve or cover and refrigerate for up to 2 days before reheating.
In step 2, replace the rosemary with 1 teaspoon fennel seeds. When you return the bacon to the pan in step 3, add 1 cup good-quality green or black olives, preferably pitted, or 1 cup dried prunes or apricots.