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Beef daube


You'll need

3 large onions 2 kg beef chuck, cut into 8-10cm pieces 2 large carrots, thickly sliced widthways 6 garlic cloves, sliced 2 celery stalks, including tops, strings removed and coarsely chopped 1 8cm-strip of dried orange peel (see note) 1 bouquet garni (see note) 1 cinnamon quill 10 black peppercorns, crushed 5 juniper berries, crushed 5 cloves 750 ml (3 cups) dry red wine 125 ml (½ cup) good-quality aged red wine vinegar For dusting: plain flour 100 ml extra-virgin olive oil 300 gm bacon or pancetta, cut into batons 40 (½ cup) black Niçoise olives To serve: macaroni or rigatoni, mixed leaf salad and finely grated parmesan

Method

  • 01
  • Coarsely chop 1 onion and set aside.Thinly slice remaining onions and place in a non-reactive bowl with beef, carrot, garlic, celery, orange peel, bouquet garni and spices. Season to taste with sea salt then add wine and vinegar. Cover and marinate in refrigerator overnight.
  • 02
  • Remove beef from marinade (reserve marinade), pat dry with absorbent paper and dust with flour. Heat half the olive oil in a large flame-proof casserole over medium heat. Cook meat in batches, stirring occasionally, until brown (5-7 minutes), adding more oil if necessary. Transfer to a bowl and set aside.
  • 03
  • Add coarsely chopped onion to pan with bacon and sauté over medium heat until soft (5-7 minutes). Add meat and reserved marinade to pan. Add enough water, if necessary, to cover meat and vegetables. Bring to the boil over low-medium heat then reduce heat to very low and simmer until sauce thickens and meat is tender (4-5 hours). Season generously to taste, remove from heat and cool completely. Skim excess fat from surface and discard. Add olives and reheat over very low heat until warmed through (20-30 minutes). Serve with macaroni or rigatoni, mixed leaf salad and finely grated parmesan.
Note To make dried orange peel, peel long thick strips of rind from an orange using a sharp knife or vegetable peeler. Keep in a dry place for 2-3 days until dried. It will keep for up to 2 weeks in an airtight container. Substitute with a piece of fresh orange peel removed with a peeler. To make bouquet garni, tie 3 sprigs flat-leaf parsley, 6 sprigs fresh thyme, 3 fresh bay leaves and 50gm celery stalks and leaves together with kitchen string.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Bandol or Australian old-vine mourvèdre.

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