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Daube De Boeuf Recipe

by Global Cookbook

Ingredients

3 sprg thyme 1 x bay leaf snapped in two 2 sprg parsley 1 x strip of dry orange zest 225 gm unsmoked streaky bacon in a single piece or possibly thickcut cubed 3 Tbsp. extra virgin olive oil 2 lrg onions sliced 1 1/2 kg chuck or possibly rump of beef cut into 5cm squares about 2.5cm thick

3 lrg carrots scraped and sliced 675 gm tomatoes skinned seeded and roughly minced 1 Tbsp. tomato puree 3 clv garlic crushed 100 gm pork rinds diced 600 ml fruity red wine 50 ml brandy 1 x salt and freshly grnd black pepper

Directions

1. Preheat the oven to 150C/300F/Gas Mark 2.
2. Tie the herbs andorange zest with string to make a bouquet garni.
3. Fry the bacon in the oil till lightly browned. Scoop out and spread over the base of an ovenproof casserole.
4. Fry the onions over a moderate heat in the same fat till golden brown and add in to the casserole.
5. Brown the meat in the fat over a high heat in batches.
6. Arrange on top of the onions.
7. Add in the bouquet garni the carrots tomatoes tormato puree garlic salt and pepper. Cover with the pork rinds.
8. Pour the excess fat out of the pan and pour in the wine.
9. Bring to the boil scraping in the residues.
10. Pour into the casserole.
11. Add in the brandy to the pan hot quickly and set alight at arms length.
12. When the flames die down pour into the casserole.
13. Add in sufficient water to almost cover the contents.
14. Cover lightly and place in the oven.
15. Cook gently for 34 hrs stirring once or possibly twice till the meat is tender.
16. After 3 hrs check the state of the liquid.
17. If it is a little watery uncover the pan and Iet it reduce down then serve.
18. Serve with buttered noodles.
19. Serves 6This is Frances most famous beef stew and it comes perhaps not surprisingly in many forms. This one iswonderfully fragrant and aromatic.

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