Daube de Boeuf Recipe - Great British Chefs

Main
easy
4
3 hours 20 minutes

PT3H20M

Eric Chavot presents another French staple in this daube de boeuf recipe. The 'daube' in the title comes from the French 'daubière' - a kind of braising pot used for the long, slow cooking of less tender cuts of meat. This recipe uses beef featherblade to continue this tradition, a much overlooked cut that offers just as much flavour as more expensive alternatives when cooked correctly.

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Ingredients

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Imperial

Daube de boeuf

600g of feather blade of beef
50g of plain flour, seasoned with salt and pepper
1000ml of red wine, full-bodied
2 carrots, roughly chopped
1 onion, roughly chopped
8 sprigs of fresh thyme
2 garlic cloves
200g of button mushrooms
200g of pancetta, cut into lardons
1000ml of veal stock
1/2 orange
1 tbsp of butter
2 tbsp of vegetable oil
salt to season
black pepper to season

To serve

100g of carrots, roughly chopped
100g of onion, roughly chopped
100g of button mushrooms
100g of pancetta
1 tbsp of butter
1 tbsp of vegetable oil

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Preheat the oven to 105°C/gas mark 1/4

Season the beef with salt and pepper and dust with the seasoned flour

50g of plain flour, seasoned with salt and pepper
salt to season
black pepper to season
1000g of feather blade of beef

Heat 1 tablespoon of oil in a pan over a medium heat. Gently sear the beef for a minute on each side until golden

1 tbsp of vegetable oil

Remove the beef from the frying pan and set aside in a warm place. Add half a glass of wine to the pan to deglaze, stir and set aside

175ml of red wine

Set a pan over a medium heat and add 1/2 tablespoon of oil and 1/2 tablespoon of butter. Once hot, add the carrots, onions, garlic and thyme and cook for 15-20 minutes

2 carrots, roughly chopped
1 onion, roughly chopped
8 sprigs of fresh thyme
2 garlic cloves
1/2 tbsp of butter
1/2 tbsp of vegetable oil

Add the remaining butter and oil to a separate pan and fry the bacon lardons and button mushrooms for 2 minutes. Add the lardons and mushrooms to the cooked vegetables, stir, and carefully drain any excess liquid from the pan

200g of button mushrooms
1/2 tbsp of butter
1/2 tbsp of vegetable oil
200g of pancetta, cut into lardons

Add the remaining red wine to a large saucepan, bring to the boil and carefully flambé to remove the alcohol

825ml of red wine

Add all of the wine, beef, vegetables and orange to a braising pot and bring to a simmer. Cover with a lid and place in the oven for 2 hours

1/2 orange

Once ready, remove the meat and carefully pass the sauce through a sieve into a saucepan. Boil on a high heat until reduced by half, then add an equal amount of veal stock. Reduce again on a high heat for 15 minutes until the sauce has a smooth, silky consistency

1000ml of veal stock

Cut the braised beef into 4 chunks, place back into the braising pot and pour over the sauce. Return to the oven for 15 minutes

To serve, heat half of the oil and butter in a pan over a medium heat and cook the carrots and onions for 15 minutes until soft

100g of carrots, roughly chopped
100g of onion, roughly chopped
1/2 tbsp of butter
1/2 tbsp of vegetable oil

In a separate pan, heat the remaining oil and butter and fry the pancetta and button mushrooms for 2 minutes. Add to the cooked vegetables and carefully drain any excess liquid from the pan. Remove the beef from the oven and stir the pancetta, mushroom and vegetable mix into the sauce. Serve immediately with creamy mashed potatoes

100g of button mushrooms
100g of pancetta
1/2 tbsp of butter
1/2 tbsp of vegetable oil

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Eric Chavot

Eric Chavot’s cuisine has been championed by fellow chefs, diners and critics alike – not bad for a chef who arrived in London without a word of English and just twenty pounds in his pocket.