Provençal beef daube
- November 2014
- Serves 6-8
- Hands-on time 1 hour 5 min, oven time 2-3 hours
Debbie Major’s slow cooked beef recipe is a dish where the favours improve with time – a dish made for cooking ahead.
- 22.3g (7.3g saturated)
- 10.3g carbs (6.8g sugars)
- 3.5g fibre
For 8 servings
You can make the daube ahead up to the end of step 7, then freeze for up to 3 months. Defrost and reheat. Make the persillade at the last minute before serving.
Beurre manié (‘kneaded butter’) is a mix of equal quantities of butter and flour. It’s stirred into casseroles, stews and sauces to thicken them. As it melts, the butter releases the flour gradually, so no lumps appear.
Persillade is the French term for a very finely chopped mix of herbs and garlic (and sometimes olive oil) that’s sprinkled over a dish just before serving to give it a zing of aromatic freshness.
One word: claret (aka red Bordeaux). The fairly firm structure and cassis core of a decent médoc is spot on.
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