Boeuf en Daube Recipe
2 T. good olive oil
¼ lb. salt pork or streaky smoked pork, cubed
1 piece of orange peel
1 large onion, studded with 7 cloves
10 peppercorns
3-5 cloves garlic, peeled
1½ lbs. best-quality stewing beef, cut into 1” cubes
1 bay leaf
2-3 carrots, cut into rounds
1 t. dried thyme
1 t. dried
rosemary
Good red wine (enough to cover ingredients)
In an earthenware crock* with a tight-fitting lid, combine olive oil, salt
pork, orange peel, clove-studded onion, peppercorns, garlic, beef, bay leaf,
carrots, thyme, and rosemary.
Pour in red wine to cover all ingredients.
Seal the lid with a flour-and-water paste to minimize moisture loss.
Bake at 325°F for at least 1½ hours. Alternatively, simmer on low in a coated metal pot for the same duration. The longer it cooks, the richer the flavors!
Serve over a bed of mashed potatoes or shell pasta for a complete meal.
*I used a Dutch Oven.
As an Amazon Associate I earn from qualifying purchases.
3 comments:
Wow, this sounds delicious and yes, I would definitely use my cast iron dutch oven for it. The addition of the smoked pork intrigues me!
It sounds so good, and I can almost smell it cooking. The red wine would just take it over the top for me. Serving it over mashed potatoes would make me swoon!
My mouth is watering! That's one of my favourites.
Post a Comment