Daube de boeuf
Item 1 of 1
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.
First published in 2015
Ingredients
Metric
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
SAVE RECIPE
Method
1
Preheat the oven to 105°C/gas mark 1/4
2
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
- 600g of feather blade of beef
3
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
4
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
5
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
6
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
7
Add the remaining red wine to a large saucepan, bring to the boil and carefully flambé to remove the alcohol
- 825ml of red wine
8
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
9
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
10
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
12
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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