|Presenting the scrumptious Beef Daube|
This week, for French Fridays, we are making Beef Cheek Daube. I searched high and low for beef cheeks and they were just not to be had in my neck of the woods. I called two butchers in my area and visited two others. No one had beef cheeks nor, could they get them for me. So, my Daube was made with beef chuck! This is not a quick dish. It definitely takes some planning and time to make. However, it is a perfect dish for a cold day; like the kind of days we’re having here in the northeast!
The process was straight forward. I began by chopping up veggies (carrots and onion) and bacon. Then browning the beef chuck and slow cooking the veggies over low heat for about 10 minutes. Add 2 cups of hearty wine (I used cabernet sauvignon) and 1 cup of beef broth. Boil a few minutes, cover the pan with foil and the lid, then slide into a preheated 325 degree oven. This should braise in the oven for two hours…undisturbed! Now, sit back with a glass of that wine, read a book and wait for dinner! Just before the two hours are up, boil your pasta. After two hours, take the pot out of the oven, adjust seasonings, and add your finely chopped bittersweet chocolate. Finally, add the pasta to the beef mixture and finish the cooking process. Whew!!
The aroma of the Daube permeated my home in such a comforting way! This was an amazing beef stew! The flavors were absolutely mouthwatering and delectable! The meat so tender it just fell apart. It was a big hit in our house…a definite keeper! Happy Friday everyone!!
This recipe can be found in Dorie Greenspans book “Around My French Table”. The recipe can also be found To see what other Dorista’s have done with their Daube, check it out here.
|Veggies and bacon….|
|Slow cooking on low heat|
|Red wine and beef broth added to the pot...ready for the oven|
|Cover pot with foil and lid and slide into the oven|
|Ready to serve|
|This was an amazing meal….the gravy was the best ever|