BEEF DAUBE PROVENCAL
This dish is perfect on cold winter days, especially after we have been out cutting wood or white-tail hunting. If you are lucky enough to have venison, try it here for melt-in-your-mouth goodness. -Brenda Ryan, Marshall, Missouri
Provided by Taste of Home
Categories Dinner
Time 5h30m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large skillet, heat oil over medium-high heat. Sprinkle meat with 1/2 teaspoon salt and 1/4 teaspoon pepper; brown meat in batches. Transfer beef to 4-qt. slow cooker. , Add carrot, onions, garlic and remaining salt and pepper to skillet; cook and stir until golden brown, 4-6 minutes. Add tomato paste; cook and stir until fragrant, about 1 minute. Add wine, stirring to loosen browned bits from pan; bring to a boil. , Transfer meat mixture, tomatoes, broth and seasonings to slow cooker. Cook, covered, on low 5-7 hours or until tender. Discard bay leaf. Serve with hot cooked pasta or mashed potatoes. If desired, sprinkle with fresh thyme.
Nutrition Facts : Calories 237 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 651mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
PRESSURE COOKER BEEF DAUBE PROVENCAL
My dish is perfect on chilly nights, especially after we have been out chopping wood. The melt-in-your-mouth goodness makes it a staple in my menu rotation. -Brenda Ryan, Marshall, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown beef in batches., Add carrots, onions and garlic to pressure cooker; cook and stir until golden brown, 4-6 minutes. Add tomato paste; cook and stir until fragrant, about 1 minute. Add wine, stirring to loosen browned bits. Return beef to pressure cooker. Add tomatoes, broth, rosemary, thyme, bay leaf, cloves and remaining 1 teaspoon salt and 1/4 teaspoon pepper. Press cancel., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in beef should read at least 160°. Discard bay leaf. Serve with hot cooked pasta. If desired, sprinkle with additional thyme. Freeze option: Place beef and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.
Nutrition Facts : Calories 248 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 652mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
PORC EN DAUBE - FRENCH PORK STEW
Serve this with steamed potatoes, a green vegetable (glazed fennel is good); also make toasts from dry bread, and run garlic over the surface of the toasts. Put the meat and sauce over that.
Provided by Mme M
Categories Stew
Time P1DT2h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- For the overnight marinade:.
- Put the pork pieces in a casserole with a lid.
- Chop the onions roughly, and add half to the pot.
- Put in 2 bay leaves and and distribute the twigs of thyme around the pot.
- Pour 3/4 (about 1 1/2 pints) of a bottle of red wine (best option is an inexpensive fruity red wine!) over the meat etc in the pot. Put the lid on it, and leave it until the following day.
- The following day, lift out the meat with a slotted spoon, and put it in a colander over the casserole, to drain a bit. Lift out the other ingredients and discard them. Keep the wine.
- If you will be using the same pot, just drain off the wine into a bowl, rinse the pot, dry it, and heat it over medium heat.
- Add a little oil.
- Put the other half of the roughly chopped onion into the oil. Add the chopped garlic, and cook both till a little bit golden. Lift out with a slotted spoon.
- Dry the meat with paper towels.
- Put the meat into a bag with 1 cup of flour, and shake the bag till the meat is coated.
- Begin to brown the meat over medium high heat. Don't do all at once, because if you do they won't brown, they will begin to stew in juice. Brown them in small batches, and lift out with a slotted spoon as they brown.
- When all have been browned, return all the meat and the onion and garlic to the pan.
- Add a little of the flour (1 tablespoon) to ensure a somewhat thick sauce.
- Add 2 bay leaves.
- Pour the reserved wine over the meat. Pour the rest of the wine (this will be about 1 1/2 pints) over the meat.
- The liquid should cover the meat. If it doesn't, add some water or bouillon.
- Cook this covered over low heat for at least two hours, or until tender, stirring occasionally.
- Add more thyme if desired. The sauce will thicken and become reduced.
- You can cook this on the stove over low heat or in an oven at 325F or less.
- I like to cook meat slowly over low heat, so I cook this for almost 4 hours!
- Prepare dried, thick sliced toast: Take a clove of fresh garlic, and just scrape the garlic lightly over both sides of the toast.
- Ladle the meat and sauce over the toasts.
DAUBE A LA PROVENCALE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 10h35m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Marinate the beef in the red wine, vinegar, carrots and 1/2 of the onions for 6 hours or overnight.
- Preheat the oven to 325 degrees F.
- Remove the beef from the marinade (reserving the marinade) and dry gently with paper towels. Heat 1 tablespoon of the oil in a heavy Dutch oven over medium heat and cook the bacon lardons until crisp. Remove the bacon and set aside, reserving the fat. Add the remaining 1 tablespoon oil to the bacon fat in the Dutch oven and brown the beef on all sides. Once the beef is browned, add in the reserved marinade, bacon lardons, the remaining onions, rosemary, thyme, garlic and bay leaves. Add 2 cups water and sprinkle with salt and pepper. Bring to a simmer, then cover tightly and cook in the oven for 3 to 4 hours. Check the daube every hour and add a little more water if needed. Remove the herbs and serve the daube (be sure to reserve the sauce) with the Macaronade.
- Preheat the oven to 350 degrees F. Grease a gratin dish.
- Cook the pasta in salted water according to the package's instructions for al dente. Drain and toss with the cheese and daube sauce. Place the pasta in the gratin dish, and top with the breadcrumbs, sprinkle with salt and pepper and dot with the butter. Bake 15 minutes and serve with the daube.
PROVENçAL WHITE WINE BEEF DAUBE
A classic Provençal beef daube, or slow-baked stew, is made with quantities of red wine, like the recipes that Julia Child often made in her house in Provence, La Pitchoune. Patricia Wells, a former New York Times food writer in Paris, also lives part-time in the South of France, and she has adapted the daube for white wine, which plays a more subtle part in flavoring the stew. The large amount of liquid makes a tender braise that can also be served as a sauce for pasta: penne, gnocchi and long noodles like tagliatelle are familiar in the region, which borders Italy on the east.
Provided by Julia Moskin
Categories soups and stews, main course
Time 5h
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- In a large bowl or sealable plastic bag, combine 2 tablespoons olive oil, the Cognac, the beef and a generous sprinkling of salt and pepper. Cover and set aside to marinate at room temperature for 2 hours.
- Place a rack in the center of the oven and heat to 325 degrees.
- In a wide, heavy casserole with a tight-fitting lid, heat remaining 2 tablespoons oil over medium-high heat until it shimmers. Add onions, carrots, mushrooms, garlic, orange zest and 2 big pinches salt; stir well to coat and heat through. Reduce heat to low, cover, and sweat (cook without browning) for 8 to 10 minutes, until onions and garlic are softened.
- Add beef and its marinade, tomatoes, wine, bouquet garni and peppercorns. Stir to combine.
- Cover and bake in the center of the oven until meat is ultratender, 3 to 4 hours. There is no need to stir or baste, but check from time to time to make sure the liquid is at a very gentle simmer; boiling will make the meat tough.
- When the stew is ready, adjust the seasonings with salt and pepper and serve immediately. Or, refrigerate overnight or longer, skim any hardened fat from the top, and reheat before serving.
- Serve over hot pasta, garnished with parsley and orange zest, if desired.
Nutrition Facts : @context http, Calories 571, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 19 grams, Fiber 2 grams, Protein 61 grams, SaturatedFat 6 grams, Sodium 1226 milligrams, Sugar 5 grams, TransFat 1 gram
BOEUF EN DAUBE PROVENçALE
Steps:
- Cube salt pork and cut pork skin into small rounds. Try out salt pork. When browned, remove from pan. Add butter to rendered fat. Flour beef lightly and brown in butter-fat mixture, turning to brown evenly on all sides. Return salt pork to pan with pork skin, onions, garlic, carrots, ground cloves, thyme and bay leaf. Pour on warmed cognac and ingnite. Extinguish flames by pouring on wine and water. Bring to a boil, add salt and pepper to taste. Cover pan and simmer on low heat (or cook very slowly in a 275°F. oven) for 8 hours. The liquid must never return to the boiling point. Serve with parsleyed boiled potatoes. With this, drink the same red wine used for cooking, Burgundy or a Pinot Noir.
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PORK AND WILD MUSHROOM DAUBE RECIPE - PAULA WOLFERT
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3/5 Total Time 6 hrsAuthor Paula Wolfert
- Put the pork in a large bowl. Add the wine, onion, carrot, bouquet garni, spice bundle and olive oil. Cover and refrigerate overnight.
- The next day, pour the pork into a colander set over a bowl. Discard the onion and carrot. Squeeze the spice bundle over the meat, then discard the bundle. Reserve the pork, bouquet garni and the marinade.
- In a bowl, soak the porcini in 1 cup of hot water until softened, about 20 minutes. In a large skillet, heat 2 tablespoons of the oil. Season the pork with salt and pepper. Add half of the pork to the skillet and cook over moderately high heat until well-browned all over; transfer to a plate. Repeat with the remaining pork.
- Return all of the pork to the skillet and sprinkle with the flour. Stir over moderate heat until the flour has dissolved, about 1 minute. Add the brandy and carefully ignite it with a long match; shake the skillet until the flames die down. Return the pork to the plate. Add the remaining 1 tablespoon of olive oil to the skillet along with the onion and carrot. Season with salt and cook over moderately low heat, stirring occasionally, until the vegetables are lightly browned, about 10 minutes.
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