Red Wine Beef Daube

0

by: Cristal






Like most braised beef dishes, the liquid for a daube can be almost anything you wouldn't mind drinking, except maybe for Coke or coffee. You can even use a mixture of liquids: the ends of bottles of red and white wines, sherry Madeira, full-bodied beer (though not with the wine), chopped peeled tomatoes, hard ciden applejuice, wine vinegan broth, concentrated broth and meat glaze, leftover roasting juices, or even chic verjuice, the juice of underripe grapes popular in the Middle Ages and again now. The vegetables you cook along with the meat to flavor the braising liquid can be the usual suspects, including onions, carrots, a little celery maybe a turnip, and/or some garlic. Or, you can emphasize one vegetable and use an abundance of it, such as sliced, sectioned, or turned carrots or pearl or walnut-size onions, adding them three-fourths of the way through the cooking, rather than at the beginning, so they function as both aromatic ingredients and the final garnish. Makes 6 main-course servings.




ingredients

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serves: 6

4 pounds boneless beef chuck (or other stew meat, cut into 1-inch cubes)

1 bottle (750 ml) full-bodied red wine (or a mixture of bottle ends)

1 cup concentrated (1 quart simmered down to 1 cup) broth (or 2 tablespoons commercial meat glaze, or 1/4 cup homemade meat glaze) (optional)

2 carrots (peeled, quartered lengthwise, and cut into 1-inch sections)

2 onions (quartered)

Bouquet garni

1 tablespoon flour (optional)

1 tablespoon butter (at room temperature) (optional)

Garnish for Red Wine Pot Roast (optional)

Nutrition Facts
Red Wine Beef Daube

Servings Per Recipe: 6

Amount per Serving

Calories: 765

  • Total Fat: 38.4 g
  •     Saturated Fat: 16.6 g
  •     Trans Fat: 2.2 g
  • Cholesterol: 207.9 mg
  • Sodium: 284.2 mg
  • Total Carbs: 41.1 g
  •     Dietary Fiber: 1.2 g
  •     Sugars: 25.8 g
  • Protein: 58.8 g
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preparation

1.  Select a tall, narrow pot. Put the beef, wine, broth, carrots, and onions in the pot, and then nestle the bouquet garni in the center. Bring to a simmer and skim off any froth. Adjust the heat so the liquid is at a gentle simmer - you want a bubble or two to break on the surface about every second - cover, and cook on the stove top or in a 325°F oven. Check every 10 minutes or so and adjust the burner heat or oven temperature as needed to maintain the gentle simmer. Cook for about 2 1/2 hours, or until a skewer easily slides into a cube of meat. Serve as is, or go on to the refinements:

2.  REFINEMENT ONE:

3.  Pour the daube into a strainer placed over a saucepan, and then simmer the braising liquid over medium heat for about 30 minutes, with the pan off center over the heat, to concentrate its flavor and thicken it, regularly skimming off any fat or froth. If you end up with less than 1 1/2 cups and the liquid is too thin, use the back of a fork to make a smooth paste with the flour and butter in a small bowl, and then whisk half of the paste into the simmering liquid. Simmer the liquid briefly, check the consistency, and add more paste if needed.

4.  REFINEMENT TWO:

5.  Sort through the contents of the strainer and remove and discard the bouquet garni and the onions and carrots (they will have given up all of their flavor to the liquid and meat) and then spoon the meat into soup plates and spoon the braising liquid around the meat.

6.  REFINEMENT THREE:

7.  Add one or more of the garnishes to the stew or to each serving. This makes it necessary to strain the stew and pick out the vegetables that were used for braising before you add the additional ingredients.

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