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BEEF - CHUCK - Beef Daube
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
| Seattle Times | |
| 2 pounds | beef round steak |
| 2 pounds | beef chuck |
| 1 teaspoon | whole black peppercorns |
| 3 | whole cloves |
| 2 medium | onions, peeled and sliced |
| 3 medium cloves | garlic, peeled and minced, divided |
| 2 cups | dry red wine |
| 1/3 cup | brandy |
| 8 teaspoons | olive oil, divided |
| 1 tablespoon | tomato paste |
| ½ teaspoon | salt ¾ teaspoon dried thyme, divided |
| 2 | bay leaves |
| 4 | carrots, peeled and sliced ½-inch thick |
| 1 pound | button or wild mushrooms, or a combination of both, trimmed, cleaned and thinly sliced |
| 1 tablespoon | flour |
| 1 tablespoon | water |
| Grated peel of 1 large orange | |
| Juice of 1 large | orange |
| Freshly ground black pepper to taste | |
1. Cut the round steak and chuck into 1-inch cubes. Tie the peppercorns and cloves into a piece of cheesecloth. In a large nonreactive bowl combine the spice bag with the meat, onions, 2 cloves garlic, wine and brandy. Cover and refrigerate overnight.
2. With a slotted spoon remove the meat from the marinade; pat dry with paper towels. Drain the marinade, reserving the onions and marinade separately. Transfer the liquid and spice bag to a large Dutch oven and bring to a boil; continue to boil 5 minutes. Remove from the heat and set aside.
3. In a large heavy skillet, heat 1 teaspoon olive oil at a time over medium-high heat. Brown the meat in 3 batches. Transfer to the Dutch oven. Heat 2 teaspoons of the oil in the pan and sauté the onions 5 minutes. Add to the meat. Stir in the tomato paste, salt, ½ teaspoon thyme and the bay leaves. Bring to a boil, reduce the heat and simmer, covered, 1 hour. Stir in the carrots and continue cooking, covered, 1 hour.
4. While the stew is cooking, prepare the mushrooms. Sauté over medium heat in 3 batches, using 1 teaspoon olive oil for each batch. Stir the mushrooms into the daube and simmer, uncovered, 30 minutes. Remove and discard the spice bag. Combine the flour and water; stir into the stew with the remaining minced clove garlic, remaining ¼ teaspoon thyme, and the orange peel and juice. Simmer 10 minutes. Taste and adjust the seasonings, adding lots of black pepper if desired.
Note: The daube can be served with cooked egg noodles or penne pasta tossed with the juices of the stew and freshly grated Parmesan cheese; season to taste with salt and pepper.
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