Daube
Daube is a classic French Provençal stew made with inexpensive beef braised in wine, vegetables, garlic, and herbs de Provence, and traditionally cooked in a braising pan called a daubière. A traditional daubière is a terracotta pot that resembles a pitcher, with a concave lid. Water is poured on the lid, which condenses the moisture inside, allowing for the long cooking required to tenderize lesser cuts of meat. The perfect Daube has three types of meat: “gelatinous shin for body, short ribs for flavor, and chuck for firmness.”
Ingredients
- 4 ½ pounds boneless beef chuck, excess fat trimmed, meat cut into 2-inch cubes
- 1 750-ml bottle of dry red wine
- 3 medium carrots, peeled, cut into large pieces
- 1 large onion, quartered
- 8 fresh thyme sprigs
- 2 garlic cloves, halved
- 2 bay leaves
- 1 large fresh rosemary sprig
- 1 4x1-inch strip orange peel (orange part only)
- 2 ounces pancetta or bacon, finely chopped
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 1 tablespoon olive oil
- 5 tablespoons all purpose flour
- Chopped fresh parsley
Preparation
Combine first 9 ingredients in a large bowl. Cover and let stand at room temperature for 2 hours.
Remove beef from marinade; pat dry. Reserve marinade. Cook the pancetta in a large pot over medium-low heat until fat is rendered, it takes approximately 5 minutes. Add chopped onion and garlic. Sauté until onion is translucent (6 minutes). Transfer to large bowl.
Heat oil in same pot over high heat. Sprinkle the beef with salt and pepper. Working in batches, add beef to pot; cook until beginning to brown, about 5 minutes per batch. Transfer to bowl with pancetta mixture.
Reduce heat to medium-high and add flour to the pot. Whisk until the flour browns, about 4 minutes. Gradually whisk in the reserved marinade. Bring to boil, scraping up browned bits. Add the beef mixture and any accumulated juices to the pot. Cover tightly; simmer until meat is tender (about 2 hours).
Uncover; simmer until meat is very tender and liquid is reduced to sauce consistency (about 45 minutes longer). It can be prepared 1 day ahead. If so, cool slightly and refrigerate.
Spoon fat off top of daube. Remove the carrots, quartered onion, herb sprigs, bay leaves and peel and discard. Bring daube to simmer, stirring frequently. Season with salt and pepper. Finally, sprinkle with parsley.