Beef Daube With Egg Noodles Recipes

Steps:

• Put the olive oil in a Dutch oven or flameproof casserole with a lid and turn the heat to medium. Add the bacon and cook, stirring occasionally, until it is crisp and has given up most of its fat, about 10 minutes. Remove with a slotted spoon, add the meat, and raise the heat to medium-high. Cook, turning the cubes as they brown and sprinkling them with salt and pepper, until the meat is brown and crisp all over, at least 10 minutes. Remove with a slotted spoon.
• Reduce the heat to medium and add the onions, celery, carrots, garlic, thyme, rosemary, and orange peel, along with some more salt and pepper, and cook, stirring occasionally, until the onions soften, about 5 minutes. Add the wine and vinegar and let them bubble for a minute, then return the meat to the pan.
• Cover and adjust the heat so the mixture simmers gently for about an hour, then add the bacon. Recover and continue to cook until the meat is tender, adding a little more liquid if the mixture threatens to dry out. Depending on the meat, the dish could be done in as little as 30 minutes more or in three times as long.
• Taste and adjust the seasoning, then garnish and serve or cover and refrigerate for up to 2 days before reheating.
• In step 2, replace the rosemary with 1 teaspoon fennel seeds. When you return the bacon to the pan in step 3, add 1 cup good-quality green or black olives, preferably pitted, or 1 cup dried prunes or apricots.

Steps:

• Make a bouquet garni: Put thyme, bay leaf, cloves, peppercorns, and zest on a piece of cheesecloth; tie into a bundle. Combine onion, garlic, celery, carrots, bouquet garni, and wine in a large non-reactive bowl. Add beef, and toss to coat. Cover, and marinate in the refrigerator 12 to 24 hours, stirring occasionally.
• Preheat oven to 300 degrees. Remove beef from wine mixture; pat dry with paper towels. Set aside. Transfer wine mixture to a heavy pot; bring to a boil. Reduce heat; simmer 5 minutes. Set aside.
• Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook half of the beef, turning, until deeply browned, about 2 minutes per side. Transfer to a plate. Repeat with remaining oil and beef.
• Stir tomato paste into stock; add to the skillet, scraping up browned bits with a wooden spoon. Add to wine mixture. Stir in olives and beef. Season with salt. Bring to a simmer over medium-high heat.
• Cover daube; transfer to oven. Cook 2 hours. Reduce oven temperature to 275 degrees if daube starts to boil. After 2 hours, stir in orange juice. Cook until beef is very tender, about 30 minutes more.

Steps:

• Place beef on sheet of foil. Sprinkle with S&P; toss. Sprinkle with flour; toss to coat, then shake off excess. Mix 2 TBS flour and 2 TBS butter in small dish to smooth paste. Heat oil in heavy wide pot over medium-high heat. Add half of beef. Saute until brown on all sides, about 8 minutes. Transfer to bowl. Repeat with remaining beef. Add onions, leeks, carrots, celery & garlic to pot. Saute until vegetables begin to soften, about 3 minutes. Add 2 cups broth, juniper berries, thyme, rosemary, & bay leaf and bring to boil, scraping up any brown bits. Boil until broth is reduzed to glaze, about 12 minutes. Return beef & juices to pot. Add wine, tomatoes with juice and tomato paste; bring to boil. Reduce heat to medium-low, cover, and simmer until beef is tender, about 1 our 15 minutes. Using slotted spoon, transfer beef to bowl. Sppon off and discard excess fat from top of sauce; bring sauce to boil. Whisk in butter-flour paste. Continue boiling until sauce is thick enouh to coat spoon, whisking occasionally, about 15 minutes. Return beef and any juices to pot. Thin sauce with ore beef broth if desired. Season daube to taste with S&P. DO AHEAD: Can be made 3 days ahead. Chill uncovered until cold then cover and keep chilled. Rewarm before serving. Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain; return to pot. Add 4 TBS butter and 4 TBS parsley; toss. Season with S&P. Divide noodles among plates. Spoon daube over. Sprinkle with 2 TBS remaining parsley & serve.

Steps:

• In a large bowl or sealable plastic bag, combine 2 tablespoons olive oil, the Cognac, the beef and a generous sprinkling of salt and pepper. Cover and set aside to marinate at room temperature for 2 hours.
• Place a rack in the center of the oven and heat to 325 degrees.
• In a wide, heavy casserole with a tight-fitting lid, heat remaining 2 tablespoons oil over medium-high heat until it shimmers. Add onions, carrots, mushrooms, garlic, orange zest and 2 big pinches salt; stir well to coat and heat through. Reduce heat to low, cover, and sweat (cook without browning) for 8 to 10 minutes, until onions and garlic are softened.
• Add beef and its marinade, tomatoes, wine, bouquet garni and peppercorns. Stir to combine.
• Cover and bake in the center of the oven until meat is ultratender, 3 to 4 hours. There is no need to stir or baste, but check from time to time to make sure the liquid is at a very gentle simmer; boiling will make the meat tough.
• When the stew is ready, adjust the seasonings with salt and pepper and serve immediately. Or, refrigerate overnight or longer, skim any hardened fat from the top, and reheat before serving.
• Serve over hot pasta, garnished with parsley and orange zest, if desired.

Steps:

• In a large skillet, heat oil over medium-high heat. Sprinkle meat with 1/2 teaspoon salt and 1/4 teaspoon pepper; brown meat in batches. Transfer beef to 4-qt. slow cooker. , Add carrot, onions, garlic and remaining salt and pepper to skillet; cook and stir until golden brown, 4-6 minutes. Add tomato paste; cook and stir until fragrant, about 1 minute. Add wine, stirring to loosen browned bits from pan; bring to a boil. , Transfer meat mixture, tomatoes, broth and seasonings to slow cooker. Cook, covered, on low 5-7 hours or until tender. Discard bay leaf. Serve with hot cooked pasta or mashed potatoes. If desired, sprinkle with fresh thyme.

Steps:

• 1. Cut chuck roast into large chunks, nothing specific just larger than bite sized.
• 2. Follow the link below for both the can of tomato sauce, then separately for the tomato paste. This eliminates the bitterness that the can puts into the contents. Remember only to purchase high end sauce and paste, it will be less bitter from the beginning and you will have a much better final dish. https://www.justapinch.com/recipes/sauce-spread/sauce-spread-other-sauce-spread/removing-the-bitter-taste-from-canned-tomatoes.html
• 3. Chop onions, celery, bell pepper, parsnips, carrots, potatoes and garlic set asside
• 4. In a deep heavy pot put about 2 tablespoons of canola oil on med high heat. Once hot start to brown the chunks of chuck. Brown on all sides and set aside. Continue until all beef is browned. DO NOT EMPTY THE POT. These wonderful drippings will add lots of flavor to your Daube in the next step.
• 5. After chuck is browned, take the chopped up parsnips, carrots and potatoes and brown in the beef drippings, then set aside. If you have previously made your roux add it now, If not scrape out everything you can from the pot and put in a dish for use later. Now make your roux and make it VERY DARK!
• 6. Now you have made your roux in the cleaned pot, or if you made some previously put in pot and bring to hot temp. Once the roux is ready add the aromatics and chopped garlic, cooked until tender.
• 7. Now add the saved drippings and mix well. Then add the browned potatoes, carrots mix to the hot roux then mix well. Next add the browned chuck. Add the tomato sauce, tomato paste and bay leaves and mix well. Cook this about 10 minutes, mixing every couple of minutes.
• 8. Once mixture is hot add both cups of wine then mix well and allow to simmer for about 10 minutes mixing every couple of minutes. Now add 1 large container of beef broth and stir. You will only add from the beef broth in the ingredients that you will actually need to use. You probably will only use 1 1/2 of the containers of broth. I just want you to have enough on hand that you don't need to add any water, only the broth. You want the total liquid to just cover, at the level of pots contents if you go over a bit that's ok. It will cook down. If needed add more beef broth as this cooks down. You don't want to over do the liquid in this dish. When finished the liquid needs to be thick. Cook for about an hour after everything is in the pot, stirring occasionally. Always stir from the bottom of the pot to keep anything from sticking.
• 9. This dish cooks down best if you keep it covered between steps above but isn't necessary. Make sure you stir regularly, always stirring from the bottom

Steps:

• Preheat oven to 300°.
• Heat oil in a small Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, 1 teaspoon salt, 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.
• Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.
• Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours.

Steps:

• Combine first 9 ingredients in large bowl. Cover and let stand at room temperature 2 hours.
• Remove beef from marinade; pat dry. Reserve marinade. Cook pancetta in large pot over medium-low heat until fat is rendered, 5 minutes. Add chopped onion and garlic. Sauté until onion is translucent, 6 minutes. Transfer to large bowl.
• Heat oil in same pot over high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pot; cook until beginning to brown, about 5 minutes per batch. Transfer to bowl with pancetta mixture. Reduce heat to medium-high. Add flour to pot. Whisk until flour browns, about 4 minutes. Gradually whisk in reserved marinade. Bring to boil, scraping up browned bits. Add beef mixture and any accumulated juices to pot. Cover tightly; simmer until meat is tender, about 2 hours. Uncover; simmer until meat is very tender and liquid is reduced to sauce consistency, about 45 minutes longer. (Can be prepared 1 day ahead. Cool slightly. Refrigerate.)
• Spoon fat off top of daube. Remove carrots, quartered onion, herb sprigs, bay leaves and peel and discard. Bring daube to simmer, stirring frequently. Season with salt and pepper. Sprinkle with parsley.