Friday, November 30, 2012

FFWD ~ Beef Daube ~ no cheeks

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 hereTo 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
Enjoy!!

35 comments:

  1. It was a bit of an effort, but this dish was totally worth it! Yours looks absolutely beautiful. Nice job!

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  2. I agree, the gravy WAS the best ever. Yours looks deeeelicious.

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  3. Definitely for chilly weather, but I have to make it since everybody raves about the sauce! That pulled beef looks sooooo good Kathy! Have a great weekend!

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  4. Looks great, Kathy! I really had not intended to be a FFWD delinquent this long! I will definitely try this when I have time. Have a great weekend!

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  5. It may not have been a quick dish, but it sure did leave a nice long relaxion period between steps :-)
    Your beef looks tender and perfectly colored.
    have a great weekend.

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  6. Nice pictures Kathy. Look like your daube turned out just right. Its not very cold here in Oklahoma but it was a comforting dish for someone with a cold...me!

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  7. Kathy, so very nicely presented Beef Daube - it all looks and sounds delicious and it is nice to read that all of the Doristas who made it, really enjoyed this recipe. Love the colors of your lovingly prepared dinner!
    Have a great weekend!

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  8. Your stew looks delicious and I really like your pot. Looks like the perfect dish for both cooking and serving.

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  9. Wow, it looks delicious:) I wish I would have taken the time to make it - reading through the recipe it sounded to compkicated for my week. Need to make it when things slow down. Have a great weekend:)

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  10. I love that I can see the hint of purple in your photos! I really loved that part of the daube (as far as looks go!)!!

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  11. Kathy, your beef looks so perfectly tender! I'm jealous. Even though this took time to cook, it was easy enough to set up and then relax while it's in the oven. What are you reading? Have a great weekend. (P.S. Is that a new background on your page? I like it.)

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  12. Yes, the gravy was especially good and having the pasta in there to absorb it all was really tasty.. Yours looks wonderful.

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  13. I love how rustic yours looks. I cut the meat into smaller pieces (not following directions as usual) I wonder how different the dish is with the larger pieces like you have?

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  14. Hi Kathy, Your daube looks perfect. I'm impressed that you, and others, actually tried the get the cheeks...I don't think I could go that far, I doubt cheeks would make it into my mouth. But we loved this dish with a roast and will definitely make it again. Always enjoy your posts!

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  15. So colorful and delicious too. A perfect meal really if you ask me, even without the cheeks themselves!

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  16. Such a beautiful exotic meal :)

    Cheers
    Choc Chip Uru

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  17. Even without the beef cheeks, this looks great!

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  18. looks so delicate and beautiful

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  19. I liked this daube every bit as much as you did, Kathy. Unfortunately my butchers and the head of the meat department at Whole Foods told me that they don't "get" whole cows anymore to butcher -everything (meaning that lovely animal) comes in parts so beef cheeks have to be specially ordered. Even though I was early in my asking, no butcher would order a box (20) of beef cheeks. I don't know of a Latino/Hispanic grocery store but will eventually get to one and make this dish with beef cheeks. Just for the adventure. When I was growing up in Manchester, Iowa, we had one butcher shop/locker. The butcher's name was Henry Holder and every year he butchered a cow and a pig (maybe more than one) for us. Usually purchased at the Delaware County fair from a 4-H kid. All I could think the past two weeks was, "I bet Henry Holder would havce had beef cheeks for me!" Every recipe of Dorie's seems to be a memory of some kind. I loved your next-to-the-last photo.

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    1. I so agree, Mary…the next time I get to Patterson, where they have many ethnic groceries, I will look for beef cheeks…Just for the adventure!!

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  20. It looks droolworthy even without cheeks!

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  21. LOL - no cheeks here either. I agree that this was delicious. Love your cute pot!

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  22. Such a beautiful, perfect comforting dish for fall, and winter! Forget the beef cheeks...there's no way we can get them here in our meat market at our huge supermarket; not even wanting to search about it. Looks so delicious, Kathy! Thanks for sharing:)
    Thank you so much for your kind comment re: my upcoming eye surgery!

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  23. Even without the cheeks, this looks pretty fantastic!

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  24. I ams sure this looks as good as it looks. Got to try this recipe soon.

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  25. Yum! Looking at your post is making me want to make this again! Great photos!

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  26. Gorgeous, complimentary dishware here. Elegance - no fuss or muss. A beautiful iteration of this classic bistro dish, Kathy!

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  27. That certainly looks delicious. I like the way you relax while waiting for dinner, perfect. We enjoyed this one a lot,
    hubby could not stop raving about it. Have a great weekend.

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  28. My beef producer (I get a quarter of grass-fed beef every fall) is starting to do special requests for customers looking for "parts" that are not typically found. So perhaps looking for beef cheeks is part of a trend...

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  29. Mmm, this beef cooked in slow in the pot looks like the best comfort meal I had seen in months! Thanks for your comment in my blog Kathy. I am sorry my captcha code gave you the hard time. I have many spam comments and that is the reason I have it in my blog. But don't worry just leave the comment to whicever post is convinient for you. I will see it and thank you again for visiting my blog, I always love to hear from you and see what you are cooking and baking here!

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  30. Your shredded beef in this dish looks wonderful, Kathy. I made this and we loved it, but I just didn't get around to posting about it, so I will have to sneak it in one of my future posts. I also looked for beef cheeks, but no luck.

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  31. Your beef is cooked to perfection! Those beef cheeks were elusive, weren't they...but the chuck version was certainly yummy. Now I'm off to drool over your chocolate marshmallows :)

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  32. I missed this one but I think a make up is in order, wow- looks over the top delicious;-)

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