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Braised Beef (Daube de Boeuf a' l' Ancienne)

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(Recipe ID: 192)

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Serves 6

Preparation time: 20 minutes; Cook time: 2 hours

Source: Vito De Carolis

Old style French stew. Meat needs to marinade 12-24 hours, then rest overnight.

Ingredients

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  • 2 pounds Lean beef, cut in 2 1/2-inch cubes
  • 3 pounds Carrots, peeled, cut into large pieces
  • 1 1/2 750 ml bottles red wine Burgundy or Pinot Noir
  • 5 Shallots, thinly sliced
  • 1 Large onion, cut lengthwise in half
  • 4 Bay leaves *
  • 4 Fresh thyme sprigs
  • 4 Whole cloves *
  • 1 teaspoon Whole black peppercorn *
  • 1 1/2 cups Beef broth
  • 2 tablespoons All-purpose flour
  • 7 tablespoons Extra virgin olive oil *
  • Fine sea salt and black peppercorn to taste *

Instructions

  1. Stick two cloves into half onion.
  2. Put the beef cubes in a large mixing bowl, add onion, thyme, bay leaves, peppercorn and wine.
  3. Add the water to cover all and let it rest in the refrigerator for 12 to 24 ours, stirring at least twice.
  4. Remove meat from the marinade and drain.
  5. Pat dry with a cloth or paper towels.
  6. Reserve marinade.
  7. In a pot, warm up 3 tablespoons of extra virgin olive oil over a medium high heat, add the beef and cook for 5 minutes, then remove wit a skimmer.
  8. Set it aside.
  9. Add what is left in the pot to the marinade.
  10. Heat 2 tablespoons of extra virgin olive oil in the pot over medium-high heat, add the beef, seasoning with salt and pepper and cook until it begins to brown, then remove the beef with a skimmer and set it aside.
  11. Strain the marinade through a fine mesh strainer into a large bowl, discarding what doesn't go through.
  12. Heat 2 tablespoons of extra virgin olive oil in the pot over medium-high heat, add the shallots and saute' until onion is translucent.  Reduce heat to medium-high , add the beef and dust with flour; toss to coat.
  13. Whisk until flour browns, about 4 minutes. 
  14. Gradually whisk in the reserved marinade and the beef broth.
  15. Add the carrots, cover the pot and simmer on low heat for 2 hours, stirring freqently.
  16. Then let the "daube" rest in the refrigerator overnight.
  17. Re-warm the "daube" over medium-low heat before serving wiwth some rice pilaf on the side.

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