DAUBE DE BOEUF

DAUBE DE BOEUF image

Yield 6 servings

Number Of Ingredients 19

2/12 pounds beef
1 bottle red wine
1 onion cut in half
1 bay leaf
1 garlic clove, halved
1 sprig thyme
1 sprig parsley
5 peppercorns
2-3 allspice berries(optional)
2-3 juniper berries(optional)
Olive or vegetable oil
5 shallots thinly sliced
1 tbsp cornstarch(optional)
3 pounds carrots, sliced into thin rounds
3 sticks celery, diced
1/2 pound mushrooms, thinly sliced
1 pound potatoes, cut into 2 inch cubes (optional)
1/2 pound bacon, cut into 1/4th inch lardons (optional)
salt and pepper

Steps:

1 day before cooking, cut the beef into 2 inch chunks and place in a sealable marinating bag with onion, bay leaf, thyme, parsley, peppercorns and berries. Add wine and seal. When ready to prepare, drain the meat, reserving the marinade. Pat the meat dry. Heat 2 tbsp of oil in a large saucepan over medium heat. Add the meat, which will release a good deal of liquid. Cook for a few minutes the remove the meat. Pour the pan juices into the marinade. Add 2 more tbsp oil to the pan. Sear the meat until brown on each side. Season with salt and pepper. Remove the meat from the heat and set aside. Heat another tbsp oil in the pan and add the shallots, sautéing until translucent. Add the cornstarch and cook until the shallots are browned. Add the marinade, using a strainer. Bring to a boil and reduce heat to a simmer. Add the carrots, mushrooms, celery, potatoes, bacon and meat. Cover and simmer for at least 1 hour. Adjust the seasoning and serve.