I got this recipe from my my latest favourite cookbook, Slow Cooking Not So Fast Food. Found at a wild game butchers, the book had a wonderful range of recipes. Boeuf en daube looked amazing and I decided to give it a try. It made for a wonderful tender stew meat and tasty gravy.
The only slight error I made was with the cloves. When I read the marinade instructions it said to shove the cloves into onion I had a slight brain lapse. I was wondering how the hell I was going to shove garlic cloves into an onion. Seriously, did the editors not read these instructions? So I skipped that step and continued.
It totally didn’t sink in what they really meant until I went to start cooking. I blame the fact I made the.marinade in the morning, pre-coffee.
Cloves.
Not cloves of garlic.
Pointy lil brown shards cloves.
Sigh. So instead of being marinated with cloves, I tossed them into the rest of the recipe. They didn’t impart that much flavour, so nothing was ruined.
BOEUF EN DAUBE
Marinade
2 cloves (not garlic, clove cloves!)
1 onion, quartered
2 c red wine (Cabernet Sauvignon)
Zest of one orange
3 garlic cloves
2 bay leaves
1.5 kg stewing beef
Push the clove (clove cloves, not garlic) into the onion, and mix the marinade ingredients in a bag or bowl.
Salt and pepper the beef and add to the bag.
Marinate overnight.
Cooking the Daube
Marinated beef
1 smoked pigs hock
3 c beef stock
Heat oil in a dutch oven on the stovetop.
Take beef out of marinade and pat dry.Brown beef in batches and set aside
Sieve the marinade into a bowl.
Dump the contents of the sieve into the dutch oven and saute until browned
Remove from pot and set aside (I just put into same bowl as the beef was in)
Add the marinade liquid and bring to a boil, stirring and letting deglaze the pot, for about 30 seconds.
Add the hock, the beef, sieve contents, and beef stock.
Bring to a boil, cover, and let simmer on low for 2-2 1/2 hours.
When the meat is nice and tender, remove the beef from the pot, keep warm.
Remove the pork hock and strip meat off of bone and skin. Shred and put with the beef.
Strain the liquid into a saucepot and let reduce (it will take about 20-30 minutes) until its syrupy and thick.
Pour gravy over meat and serve.
