Beef Daube

4.5 (4)

There are galore variations connected this French classical stew, successful which beef is slow-cooked successful vino with onions, carrots and herbes de Provence: often the beef is marinated successful either reddish oregon achromatic wine, past either cooked straight successful the marinade oregon removed, patted adust and browned earlier adding the marinade to the cookware for the agelong cooking. Sometimes the nutrient is browned directly, with oregon without lardons, past cooked successful the vino with oregon without the summation of tomatoes. Each saltation and cooking method depends connected the portion of France and the family; each saltation producing a meltingly tender beef infused with seasoned wine.

This is the Schler household recipe, which requires nary marinating. Buy the ingredients astatine the marketplace successful the greeting and person the daube the aforesaid time for luncheon oregon dinner. And, of course, a crockery similar this is adjacent amended the 2nd day.

Use beef cuts that payment from long, dilatory cooking: boneless chuck oregon shoulder, oregon cheek. The nutrient should beryllium marbled oregon veined with a spot of fat, which volition assistance support it moist and tender. This crockery tin beryllium made conscionable arsenic easy for 6 radical by expanding the quantity of beef to 42 ounces (count astir 7 ounces of beef per person).

Serve implicit pasta oregon rice.

To work the accompanying story, see: I thought French cuisine was the tallness of precision. My mother-in-law taught maine an easier way.

From cookbook writer and nutrient writer Jamie Schler.

Ingredients

Nutritional Facts

Per serving (based connected 6)

• Calories

  540

• Fat

  29 g

• Saturated Fat

  9 g

• Carbohydrates

  20 g

• Sodium

  230 mg

• Cholesterol

  90 mg

• Protein

  28 g

• Fiber

  4 g

• Sugar

  8 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer and nutrient writer Jamie Schler.

Tested by Bonnie S. Benwick.