Best Daube Provencale Recipes

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DAUBE A LA PROVENCALE



Daube a la Provencale image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 10h35m

Yield 4 servings

Number Of Ingredients 20

2 pounds beef chuck, cut into 3-inch pieces
2 cups red wine
1/4 cup red wine vinegar
2 carrots, roughly chopped
2 onions, sliced
2 tablespoons olive oil
4 strips bacon, cut into lardons
4 stems fresh rosemary
4 sprigs fresh thyme
3 cloves garlic, smashed
2 bay leaves
Kosher salt and freshly ground black pepper
Macaronade, recipe follows, for serving
2 tablespoons butter, cut into small cubes, plus more for greasing
8 ounces macaroni
Kosher salt
1/2 cup shredded Swiss or gruyere cheese
1/2 cup sauce from Daube a la Provencale
1/4 cup seasoned breadcrumbs
Freshly ground black pepper

Steps:

  • Marinate the beef in the red wine, vinegar, carrots and 1/2 of the onions for 6 hours or overnight.
  • Preheat the oven to 325 degrees F.
  • Remove the beef from the marinade (reserving the marinade) and dry gently with paper towels. Heat 1 tablespoon of the oil in a heavy Dutch oven over medium heat and cook the bacon lardons until crisp. Remove the bacon and set aside, reserving the fat. Add the remaining 1 tablespoon oil to the bacon fat in the Dutch oven and brown the beef on all sides. Once the beef is browned, add in the reserved marinade, bacon lardons, the remaining onions, rosemary, thyme, garlic and bay leaves. Add 2 cups water and sprinkle with salt and pepper. Bring to a simmer, then cover tightly and cook in the oven for 3 to 4 hours. Check the daube every hour and add a little more water if needed. Remove the herbs and serve the daube (be sure to reserve the sauce) with the Macaronade.
  • Preheat the oven to 350 degrees F. Grease a gratin dish.
  • Cook the pasta in salted water according to the package's instructions for al dente. Drain and toss with the cheese and daube sauce. Place the pasta in the gratin dish, and top with the breadcrumbs, sprinkle with salt and pepper and dot with the butter. Bake 15 minutes and serve with the daube.

PROVENCALE DAUBE OF BEEF



Provencale Daube of Beef image

Provided by Food Network

Categories     main-dish

Time 2h50m

Yield 6 servings

Number Of Ingredients 13

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.

BOEUF EN DAUBE PROVENçALE



Boeuf en Daube Provençale image

Provided by James Beard

Categories     Wine     Beef     Pork     Vegetable     Red Wine     Winter     House & Garden

Yield Serves 4

Number Of Ingredients 15

2 pounds lean beef, cut in 2 1/2-inch cubes.
1 pound salt pork
1/4 pound pork skin
3 tablespoons butter
Flour
2 large onions, thinly sliced
1 clove garlic, chopped
3 carrots, thinly sliced
Pinch of ground cloves
1 teaspoon thyme
1 bay leaf
1/4 cup cognac, warmed
1 bottle red Burgundy or California Pinot Noir
1/2 cup water
Salt, freshly ground black pepper

Steps:

  • Cube salt pork and cut pork skin into small rounds. Try out salt pork. When browned, remove from pan. Add butter to rendered fat. Flour beef lightly and brown in butter-fat mixture, turning to brown evenly on all sides. Return salt pork to pan with pork skin, onions, garlic, carrots, ground cloves, thyme and bay leaf. Pour on warmed cognac and ingnite. Extinguish flames by pouring on wine and water. Bring to a boil, add salt and pepper to taste. Cover pan and simmer on low heat (or cook very slowly in a 275°F. oven) for 8 hours. The liquid must never return to the boiling point. Serve with parsleyed boiled potatoes. With this, drink the same red wine used for cooking, Burgundy or a Pinot Noir.

DAUBE DE BOEUF A LA PROVENCALE



Daube De Boeuf a La Provencale image

This is a Julia Child recipe with the instructions rewritten slightly for concision. The preparation time does not include marinating time of at least 6 hours. Julia suggests serving with steamed rice, butter noodles, or boiled potatoes, French bread & Beaujolais, Mountain Red or rose wine.

Provided by echo echo

Categories     Stew

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 22

2 tablespoons olive oil
1 1/2 cups dry vermouth
1/4 cup brandy or 1/4 cup gin
2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon thyme or 1/2 teaspoon sage
1 bay leaf
2 cloves garlic, minced
2 cups thinly sliced carrots
2 cups thinly sliced onions
3 lbs chuck steaks, cut in 2 ½ x 2 ½ x 1 inch squares
salt and pepper
flour
1 1/2 cups firm ripe tomatoes, peeled,seeded,and chopped
1 1/2 cups sliced fresh mushrooms
beef bouillon, if necessary
cornstarch, if necessary
2 cloves garlic
3 tablespoons capers
3 tablespoons Dijon mustard
3 tablespoons olive oil
1/2 cup minced fresh basil or 1/2 cup fresh parsley

Steps:

  • Mix olive oil through onions and marinate steak in refrigerator at least 6 hours, basting and turning meat several times.
  • Scrape marinade off meat and reserve.
  • Season meat lightly with salt and pepper; roll in flour and set aside on waxed paper.
  • In a bowl toss marinade with tomatoes and mushrooms.
  • Place 1/3 of mixed vegetables in bottom of 6 quart flame-proof casserole.
  • Alternate layers of meat and vegetables, ending with vegetables.
  • Pour in any left-over marinade.
  • Cover, set over moderate heat and simmer 15 minutes.
  • If vegetables have not rendered enough liquid to almost cover meat, add a little bouillon.
  • Cover and simmer 1½-2 hours until meat is tender when pierced.
  • Tip casserole, trim out fat and taste for seasoning.
  • If liquid has not reduced and thickened, drain out into a saucepan and thicken with 1 Tbs cornstarch mixed with bouillon, boil 2 minutes, then pour into casserole.
  • Chop or purée garlic and mash with capers.
  • Beat in mustard.
  • Gradually beat in olive oil to make a thick sauce.
  • Stir in basil or parsley just before serving.

DAUBE PROVENCALE



Daube Provencale image

"The best cut of meat for this dish is the neck, bone still in. But if you can't for some reason find neck, or prefer boneless meat, then use shoulder," says chef Anthony Bourdain. This is an exclusive recipe from him.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 18

2 tablespoons olive oil
2 tablespoons butter
3 pounds lamb neck and shoulder with bones, or 2 pounds boneless lamb shoulder, cut into 2-inch pieces
Salt
Pepper
1/2 pound bacon, cut into lardons (thick, oblong chunks of country bacon)
1 small onion, finely chopped
1 celery rib, finely chopped
2 garlic cloves, crushed
1 tablespoon tomato paste
1 tablespoon flour
1 cup white wine
1 cup strong, dark veal, chicken, or lamb stock (got some demi-glace? sneak in a spoonful)
1 small carrot, coarsely chopped
1 Bouquet Garni
Zest of 1 orange
2 potatoes, peeled and "turned," meaning cut into small football shapes, or just cube the things into large dice
4 sprigs of flat parsley, chopped

Steps:

  • Prep the lamb: Heat olive oil in a Dutch oven on high heat. Add the butter. Foam it. Let it subside. Season the meat with salt and pepper. Sear on all sides in a hot pan, in batches if need be, until all of it is deep, dark brown. When browned, remove from the pan with the tongs and set aside.
  • Cook the stew: Add the bacon to the still-hot pan and cook until it's crispy and has rendered out its fat. Remove the bacon from the pan and set aside.
  • Discard most of the fat and then add the onion, celery, and garlic to the pan. Cook over medium-high heat until the vegetables have caramelized (browned), about 5 minutes. Using the wooden spoon, stir in the tomato paste and cook for about 1 minute. Stir in the flour and cook for an additional minute. Stir in the wine and scrape up all that brown stuff.
  • Bring the wine to a boil, reduce by half, then add the stock (and a teaspoon of demi-glace if you have any). Bring back to a boil and reduce immediately to a simmer. Add the lamb, carrot, bouquet garni, orange zest, and bacon. Season with salt and pepper, cover the pot, and simmer over low heat for about 90 minutes, occasionally skimming the fat from the surface of the stew.
  • After 90 minutes, add the potatoes to the stew and cook until they are tender, about 12 to 15 minutes. Skim the stew a final time, making sure there's no film of fat floating on the surface, then serve in a big old bowl, garnished with the chopped parsley.

DAUBE PROVENÇALE



DAUBE PROVENÇALE image

Categories     Soup/Stew     Beef     Stew     Healthy

Yield 6 people

Number Of Ingredients 12

I pound of beef chuck roll, diced about a I" cube.
Ox tail or neck bones; and/or a veal foot. For flavor.
1 cup of chopped bacon, smoked or not.
The bark of an orange studded with cloves.
A bay leaf, salt, pepper, herbes de Provence, a pinch of cinnamon, a pinch of nutmeg.
5 medium size carrots, 1 big onion. Sliced and diced
A Côtes de Provence red, or Côtes du Rhône.
A can of diced tomatoes,
Black olives
Garlic, smacked or whole, but not crushed
A dozen of sliced button or crimini mushroom
Techniques: There are two very traditional way to make Daube, both equally good.

Steps:

  • Technique one: • Marinate all the ingredient overnight, then cook them for 6h on low flame. • Add liquid if needed, (broth, water, wine). Technique two: • Sauté meat, onion, carrot, bones, until slight browning. • Deglaze with tomatoes and wine until it covers it all. • Add the rest of the ingredients and cook on low flame for 6 hours. • Add liquid if needed, (broth, water, wine). USE a heavy braising pan with a heavy lid. The best is cast iron with a cast iron lid or cast aluminum alloy with glass lid.

BEEF DAUBE PROVENCALE



BEEF DAUBE PROVENCALE image

Categories     Beef

Yield 6 servings

Number Of Ingredients 16

2 teaspoons olive oil $
12 garlic cloves, crushed
1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes $
1 1/4 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided $
1 cup red wine $
2 cups chopped carrot $
1 1/2 cups chopped onion $
1/2 cup lower-sodium beef broth $$
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Dash of ground cloves
1 (14.5-ounce) can diced tomatoes $$
1 bay leaf
3 cups cooked medium egg noodles (about 4 cups uncooked noodles)

Steps:

  • 1. Preheat oven to 300°. 2. Heat a small Dutch oven over low heat. Add oil to pan; swirl to coat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add reserved garlic, beef, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil. 3. Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.

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