BEEF - CHUCK - Beef Daube

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Nb persons: 8
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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.

Recipe uploaded with Shop'NCook for iPhone.

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