The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

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


  • 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
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Drink Suggestion

Bandol or Australian old-vine mourvèdre.

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.