Wednesday, October 10, 2007

French calls it Daube...and you?

In cooking, the French use Daube to mean Marinated beef stew (Daube de boeuf), in which ingredients may vary for different recipes, but the output generally comes…just utterly delicious! The following is a wonderful recipe for such a mouthful dish…enjoy!

The preparation for this dish will take 30 min and cooking will take not more than 4 hours. To cook for 5 persons, the ingredients will be 2.5 lbs stewing beef in 1.5-inch cubes, 1 liter red wine, 4 sliced carrots, 2 garlic cloves, 3 chopped onions, 2 chopped shallots, 8 oz. diced bacon, chopped herb mix (thyme, sage, rosemary) to choice, 1 shot Armagnac or other brandy, 1 thick diced ham slice, 5 tbsp oil or butter, salt and pepper to taste.

Now start your preparation by melting butter or oil in a large pressure cooker and brown meat cubes on all sides. Then add bacon and brown, then salt and pepper. Add chopped onions, shallots, carrots, ham, and herbs. Mix them nicely. Warm the Armagnac (or other brandy) in a small pan for a little time, then pour over the meat and light it with a match and flame it. Now add crushed garlic. Again repeat this step with warmed red wine and pour over the meat and cover the pan tightly and cook over very low heat for 2 hours. Now turn off heat, but do not open the lid and let it be same till next day comes. The very next day, cook it on low heat for another 2 hours and serve hot. Don’t forget to give me a feedback.

Originally published in on 23rd September, 2006 03:06

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