DAUBE DE BOEUF DE PROVENCE
“Meat cooked en daube is braised in red wine, stock and well seasoned with herbs. It is a popular dish in southern provinces of France,” according to the pre-Google cookery encyclopedia, Larousse Gastronomique. It’s a cross between a casserole and a pot roast where typically a joint of meat is used. This daube is adapted from memory of days working at The French Kitchen cookery school. When tomatoes are not available in season, you can omit. It is very straightforward, but you do need time on your side for the marinating, time in the oven and even better if you can make a day ahead.
serves 8-10
1.5 – 1.7kg piece of grass-fed Belted Galloway bolar beef, or chuck
80ml (1/3 cup) extra virgin olive oil
2 onions, each cut into six wedges
400g pancetta, cut into 1cm thick slices
8-10 baby carrots
2 tomatoes, diced
½ cup black olives, pitted
250ml to 500ml (1 to 2 cups) beef stock
2 tablespoons plain flour
½ cup chopped flat-leaf parsley
Nicola or kipfler potatoes, boiled to serve
Marinade:
4 large sprigs parsley
6 large sprigs thyme
2 bay leaves
10 peppercorns
3 garlic cloves, peeled
750ml (1 bottle) dry red wine
Cut the meat into eight to ten pieces, about 6cm chunks, depending on weight of beef joint.
Place the meat and onions In a large bowl. For the marinade, tie the herbs, peppercorns and garlic in a piece of clean muslin (or chux), and add to the meat. Pour over the wine, cover and refrigerate over night (or a minimum of 4 hours).
Pre-heat the oven to 150°C (130°C fan-forced).
30 minutes before cooking, remove the beef and onions from the marinade and pat the meat dry with paper towel. Heat the oil in a heavy based casserole over a medium-high heat. Cook the meat in two batches, add half the beef in a single layer to the casserole and brown well on all sides, about 8 minutes. Transfer the browned meat from casserole to a plate and repeat cooking with remaining beef. Reduce heat to medium, add the onions and cook for 5 minutes turning occasionally to lightly brown all over. Transfer the onions to the plate with meat. Stir the flour into the base of the casserole and cook for 2 minutes, stirring occasionally. Pour in the reserved marinade wine and stir to combine. Working in layers, add the pancetta over the base, then add a layer of browned beef, then the onions, carrots and olives. Add the muslin bag of herbs. Add enough beef stock to cover all ingredients. Season with a little salt remembering the pancetta and olives witll add saltiness too. Bring to a simmer and cover with a tight fitting lid. Place in the pre-heat oven and cook for 3 to 4 hours, until the beef is tender and easily pulls apart with a fork. Checking the daube after 2 hours adding extra stock if needed.
Check seasoning, adding extra salt or grinding of pepper, if needed. Discard the herb bag. Serve the daube from the casserole and sprinkle with the parsley. Alternatively, if a thicker sauce is preferred, carefully transfer the meat and vegetables to a serving platter and cover with foil. Return the casserole to a high heat and bring to a boil. Reduce cooking liquid to by half, then spoon over the beef and vegetables. Serve immediately with boiled potatoes and chopped parsley sprinkled over the top.
Note: The daube can be made 2 days before and kept covered in the fridge. Reheat gently over a medium heat, to warm through.
Recipe by Fiona Hammond Food, May 2023
