Daube De Boeuf Beef Casserole Recipes

Steps:

• Place beef, bacon, onion, garlic and red wine in bowl to marinate overnight.
• Heat pan, sear meat mix in batches and put in oven casserole dish. Add any left over marinade.
• Sear mushrooms and carrots and add to meat mix.
• Place in oven at 160 degrees Celsius for 2 hours or until sauce starts to thicken.
• Before serving, stir cream into casserole.
• Serve with either mashed potatoes, rice or pasta.
• Preparation time excludes overnight marinading.
• Feel free to experiment with adding herbs like oregano and basil.

Steps:

• Cut the meat into one-and-one-half-inch cubes.
• Place the meat in a deep bowl and add the carrots, onions, turnips, garlic, rosemary, thyme, bay leaves, parsley, nutmeg, wine, salt and pepper. Cover and let stand overnight in the refrigerator, stirring occasionally.
• Preheat the oven to 375 degrees.
• Drain the meat, vegetables and herbs, but reserve the marinating liquid. Separate the meat and vegetables. Tie the herbs in cheesecloth.
• Drop the salt pork slices into cold water and bring to a boil. Blanch for three minutes and drain.
• In a heavy, wide and deep casserole or Dutch oven, heat the vegetable oil and add the meat, pork slices, onions and garlic. Stir and cook over high heat for about 15 minutes.
• Sprinkle the meat with flour and stir thoroughly so that the flour coats the meat and other ingredients. Add the marinating liquid and stir. Add the herbs in cheesecloth, then the carrots. Cover and bring to a boil on top of the stove. Place the casserole in the preheated oven.
• Heat the butter in a saucepan and add the sliced mushrooms. Cook until lightly browned. Add them to the stew. Cook about 45 minutes and add the turnips. Continue baking about one hour longer. The total baking time once the kettle is placed in the oven is two hours.
• Remove the casserole and uncover. Carefully spoon off and discard all the fat from the top of the stew. Serve hot with the potato puree (see recipe).

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:

• heat oven to 325f.
• in a dutch oven heat oil and bacon, stirring until bacon is browned, remove to a plate.
• season beef with salt and pepper and cook in batches until browned on all sides, remove to plate.
• drain all but 1 tbs of drippings and add shallots, season with salt and pepper, cook until softened.
• add cognac and boil down.
• add tomato paste, garlic, herbes, stirring.
• add wine and liquid from tomatoes, bring to a boil. crush tomatoes by hand and add to pot, stirring.
• add zest and bacon to pot, add beef and carrots.
• lower to simmer, cover, and place in oven.
• cook 2-3 hours until beef is tender, stirring every 45 minutes.
• add parsley, serve.