{"id":1715,"date":"2013-09-25T08:21:36","date_gmt":"2013-09-25T13:21:36","guid":{"rendered":"http:\/\/54leacock.ca\/?p=1715"},"modified":"2020-12-30T10:27:47","modified_gmt":"2020-12-30T15:27:47","slug":"beef-daube-provencale","status":"publish","type":"post","link":"https:\/\/54leacock.ca\/?p=1715","title":{"rendered":"Beef daube"},"content":{"rendered":"\n

preparation time: 30 minutes
cooking time: at least 2 1\/2 hours
emergency contact: st\u00e9phane<\/p>\n\n\n\n

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The proven\u00e7ale contribution to the canon of beef stews. Unless you own a daubi\u00e8re<\/a>, this recipe won’t technically produce a daube, but a Dutch oven or any other heavy ovenproof pot works just fine. This can be cooked and eaten on the same day, but is much better if it is left to cool overnight and reheated gently the next day. It’s not worth making a daube in quantities smaller than this; in fact, multiplying these quantities by 1.5 for a 6-serving pot is really much more sensible as it keeps well (and, like all stews, improves) over three or four days and can be frozen for a few months. If you’re not a fan of the texture of frozen-then-thawed carrots, just remove the carrot chunks first.
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stewing beef – 1 kg (e.g., boneless shank, chuck)
bacon – equiv 3 thick slices cut into lardons
onion – 2 medium, quartered and sliced
celery – 3 stalks, diced
carrot – 3 in chunks
parsnips – 3 in chunks
shallot – 3 thinly sliced
cognac or other brandy – 1\/3 cup
red wine – 2 c (fruity works well)
beef broth – 2 c
herbes de Provence mix
laurel – 2 leaves
olive oil
salt
freshly ground pepper
flat-leafed parsley – 4 Tbsp, chopped<\/p><\/blockquote>\n\n\n\n