
Red Wine Beef Daube

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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)
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
preparation

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