Garlicky Beef Daube Food

BEEF DAUBE

Steps:

• Combine first 9 ingredients in large bowl. Cover and let stand at room temperature 2 hours.
• Remove beef from marinade; pat dry. Reserve marinade. Cook pancetta in large pot over medium-low heat until fat is rendered, 5 minutes. Add chopped onion and garlic. Sauté until onion is translucent, 6 minutes. Transfer to large bowl.
• Heat oil in same pot over high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pot; cook until beginning to brown, about 5 minutes per batch. Transfer to bowl with pancetta mixture. Reduce heat to medium-high. Add flour to pot. Whisk until flour browns, about 4 minutes. Gradually whisk in reserved marinade. Bring to boil, scraping up browned bits. Add beef mixture and any accumulated juices to pot. Cover tightly; simmer until meat is tender, about 2 hours. Uncover; simmer until meat is very tender and liquid is reduced to sauce consistency, about 45 minutes longer. (Can be prepared 1 day ahead. Cool slightly. Refrigerate.)
• Spoon fat off top of daube. Remove carrots, quartered onion, herb sprigs, bay leaves and peel and discard. Bring daube to simmer, stirring frequently. Season with salt and pepper. Sprinkle with parsley.

PROVENCALE DAUBE OF BEEF

Steps:

• Preheat oven to 350 degrees F.
• Heat butter in Dutch oven or heavy casserole pan. Season meat with salt and pepper, sprinkle with flour and stir to incorporate. Add the meat to the pot and cook until well browned, about 5 to 7 minutes.
• Add carrots, celery, onion, and fennel and cook for 5 minutes. Add garlic, herbs, and orange zest and cook for 2 minutes. Add wine and orange juice and reduce by 1/2. Add the stock and bring to a simmer.
• Simmer for 15 minutes then transfer to oven. Cook for 1 1/2 to 2 hours, stirring occasionally. When the meat is very tender and the sauce is thickened, remove, and season with salt and pepper.

GARLICKY BEEF DAUBE

Steps:

• Peel and mince 6 cloves garlic; combine them in a bowl or non-reactive saucepan with the next 9 ingredients; stir, cover, and refrigerate, stirring occasionally, for 1-24 hours.
• Place the meat mixture in a large saute pan over medium heat.
• Bring to a boil; decrease heat, and cover.
• Simmer gently until the meat is tender, 1 to 1 ½ hours.
• Uncover and boil the liquid to reduce it slightly if necessary.
• Peel and mince the remaining garlic; add it to the daube, and simmer another 5 minutes.
• Sprinkle with parsley and serve over rice, noodles, or with crusty bread.

DAUBE DE BOEUF

Steps:

• In a large nonreactive bowl, combine the beef, wine, brandy, olive oil, salt, pepper, thyme, bay leaf, garlic, onions and carrots. Cover and marinate at least 3 hours, stirring up frequently.
• Remove beef from marinade and drain in a sieve. Preheat oven to 325 degrees.
• Line the bottom of a deep 6-quart casserole with 3 or 4 strips of bacon. Strew a handful of the marinade vegetables, mushrooms and tomatoes over them. Piece by piece, roll the beef in the flour and shake off excess. Place closely together in a layer over the vegetables. Cover with a few strips of bacon and continue with the layers of vegetables, beef and bacon. End with a layer of vegetables and 2 or 3 strips of bacon.
• Pour in the wine from the marinade and enough stock almost to cover the contents of the casserole. Bring to simmer on top of the stove, cover tightly and set in lower third of the oven. Regulate heat so liquid simmers slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.
• Before serving, skim off excess fat. Correct seasoning. (Can be served with boiled baby white potatoes, lightly crushed and seasoned with melted butter, coarse salt and chopped parsley.)

BEEF DAUBE

Steps:

• Combine springs of thyme, parsley, half of the orange peel (reserve the remaining peel), orange juice, garlic, bay leaves, peppercorn, 2 tsp salt, and wine in a large nonreactive bowl.
• Add beef, submerging pieces in the liquid. Cover the bowl; marinate beef in the refrigerator for 8-24 hours.
• Remove beef from marinate.
• Using paper towels, blot excess liquid from meat. Season meat with salt and pepper. Strain marinated, reserving liquid and discarding aromatics.
• Preheat over to 325.
• Saute' bacon in 7-to-8-qt heavy-bottomed pot or Dutch oven over medium until crisp 8-10 minutes.
• Transfer bacon to a paper-towel-lined plate; reserve dripping.
• Dredge beef pieces in flour, shaking off any excess.
• Brown beef on all sides in bacon dripping in pot over high heat.
• Work in batches if necessary, adding olive oil if needed. Seat beef aside.
• Saute' carrots, onions, fennel, reserved orange peel, and thyme in pot, adding olive oil if necessary, until vegetables are browned, 5 minutes.
• Deglaze pot with 2 cups of the reserved marinated, scraping up browned bits from bottom pot.
• Return beef and bacon to pot; add beef stock and tomatoes.
• Cover the pot with tight-fitting lid; transfer to oven until beef is fork tender 2 1/2-3 hours; skim to degrease.
• Serve daube with egg noodles or broiled potatoes.