Name: Beef daube
Prep time: 20 min
Cook time: 345 min
Total time: 365 min
Yield: 6
Ingredients: 3 large onions; 2 kg beef chuck, cut into 8-10cm pieces; 2 large carrots, thickly sliced widthways; 6 garlic cloves, sliced; 2 celery stalks, including tops, strings removed and coarsely chopped; 1 8cm-strip of dried orange peel (see note); 1 bouquet garni (see note); 1 cinnamon quill; 10 black peppercorns, crushed; 5 juniper berries, crushed; 5 cloves; 750 ml dry red wine (3 cups); 125 ml good-quality aged red wine vinegar (½ cup); For dusting: plain flour; 100 ml extra-virgin olive oil; 300 gm bacon or pancetta, cut into batons; 40 black Niçoise olives (½ cup); To serve: macaroni or rigatoni, mixed leaf salad and finely grated parmesan

This Provençal stew is traditionally cooked in a glazed earthenware pot, with a tightly fitted lid, called a daubière. Our version includes red wine vinegar, which adds a unique piquancy. You’ll need to begin this recipe at least 2 days ahead.

Ingredients

3 large onions

2 kg beef chuck, cut into 8-10cm pieces

2 large carrots, thickly sliced widthways

6 garlic cloves, sliced

2 celery stalks, including tops, strings removed and coarsely chopped

1 8cm-strip of dried orange peel (see note)

1 bouquet garni (see note)

1 cinnamon quill

10 black peppercorns, crushed

5 juniper berries, crushed

5 cloves

750 ml dry red wine (3 cups)

125 ml good-quality aged red wine vinegar (½ cup)

For dusting: plain flour

100 ml extra-virgin olive oil

300 gm bacon or pancetta, cut into batons

40 black Niçoise olives (½ cup)

To serve: macaroni or rigatoni, mixed leaf salad and finely grated parmesan

Method

Main

1.Coarsely chop 1 onion and set aside.Thinly slice remaining onions and place in a non-reactive bowl with beef, carrot, garlic, celery, orange peel, bouquet garni and spices. Season to taste with sea salt then add wine and vinegar. Cover and marinate in refrigerator overnight.

2.Remove beef from marinade (reserve marinade), pat dry with absorbent paper and dust with flour. Heat half the olive oil in a large flame-proof casserole over medium heat. Cook meat in batches, stirring occasionally, until brown (5-7 minutes), adding more oil if necessary. Transfer to a bowl and set aside.

3.Add coarsely chopped onion to pan with bacon and sauté over medium heat until soft (5-7 minutes). Add meat and reserved marinade to pan. Add enough water, if necessary, to cover meat and vegetables. Bring to the boil over low-medium heat then reduce heat to very low and simmer until sauce thickens and meat is tender (4-5 hours). Season generously to taste, remove from heat and cool completely. Skim excess fat from surface and discard. Add olives and reheat over very low heat until warmed through (20-30 minutes). Serve with macaroni or rigatoni, mixed leaf salad and finely grated parmesan.

To make dried orange peel, peel long thick strips of rind from an orange using a sharp knife or vegetable peeler. Keep in a dry place for 2-3 days until dried. It will keep for up to 2 weeks in an airtight container. Substitute with a piece of fresh orange peel removed with a peeler. To make bouquet garni, tie 3 sprigs flat-leaf parsley, 6 sprigs fresh thyme, 3 fresh bay leaves and 50gm celery stalks and leaves together with kitchen string.
Drink Suggestion: Bandol or Australian old-vine mourvèdre. Drink suggestion by Max Allen
Notes

Styling by Andy Harris

Styling by Geraldine Muñoz

Ingredients

Method

Main

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