FRENCH BRAISED BEEF STEW WITH GINGER (DAUBE DE JOUE DE BOEUF AU GINGEMBRE)

FRENCH BRAISED BEEF STEW WITH GINGER (DAUBE DE JOUE DE BOEUF AU GINGEMBRE) image

Yield 6 servings

Number Of Ingredients 13

4 1/2 lbs beef cheeks, cut into large chunks
2 Tbsp olive oil
flour
5 oz. lean salt pork cut into 1/4" cubes
1 medium onion, chopped
2 medium carrots, cut into thick slices
1 quart côte du Rhone or côte du Roussillon
1 fresh thyme sprig
1-2" strip of orange zest
1 celery sprig
4 Tbsp tomato paste
1-1" piece of gingerroot, peeled and grated
6 white peppercorns, ground finely

Steps:

Roll each chunk of beef cheek in flour. Heat olive oil in a large heavy-bottomed pan on medium-high heat. Brown beef cheek chunks on all sides. Remove from pan. Add salt pork to pan and stir 1 minute. Add chopped onion and sliced carrots and cook gently on medium heat until slightly browned. Place meat over lardons, onion and carrots. Pour wine, add thyme, orange zest, celery and tomato paste as well as a little salt and pepper. Cover and simmer on very low heat for 3 hours. Add ginger and and white pepper. Simmer for an additional 5 minutes. Serve with boiled potatoes or fettuccini.