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Traditional beef daube

  • 4:15 Prep
  • 2:00 Cook
  • 6 Servings
  • Advanced


  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery, chopped
  • 2 teaspoons quatre epices (see note) (a mix of pepper, cloves, nutmeg and ginger)
  • 2 garlic cloves, bruised
  • 2 bay leaves
  • 1/4 cup (60ml) brandy
  • 1.5L (6 cups) dry red wine
  • 1kg lean braising beef, such as chuck steak, cut into 3cm cubes
  • 1/4 cup (60ml) olive oil
  • 60g unsalted butter
  • 1 1/2 tablespoons tomato paste
  • 2 tablespoons plain flour
  • 400ml Massel beef stock
  • 12 eschalots
  • 2 teaspoons sugar
  • 250g thickly sliced pancetta or speck, cut into strips
  • 150g button mushrooms
  • Aligot (see related recipe), to serve


  • 1
    Place chopped onion, carrot, celery, spice, garlic, bay leaves, brandy, wine and beef in a bowl. Cover and marinate in the fridge for at least 4 hours, preferably overnight.
  • 2
    Preheat the oven to 170°C. Strain beef mixture, reserving marinade, beef and vegetable mixture separately. Bring the marinade to the boil in a pan over medium-high heat. Cook for 5-6 minutes, skimming surface.
  • 3
    Heat half each of the oil and butter in a large flameproof casserole over medium-high heat. Brown beef in batches, then set aside. Add reserved vegetables and cook, stirring, for 2-3 minutes. Add tomato paste and stir for 1 minute, then stir in the flour. Return the meat to the pan with marinade and stock. Bring to the boil, then cover and cook in the oven for 1 1/2 hours.
  • 4
    Meanwhile, place eschalots, sugar and enough water to cover in a saucepan and bring to the boil over medium-high heat. Reduce heat to medium and simmer for 8-10 minutes until onions are tender. Set aside until needed.
  • 5
    Heat remaining butter and oil in a frypan over medium heat. Cook pancetta or speck, stirring, for 2-3 minutes until it starts to crisp, then remove with a slotted spoon and set aside. Add mushrooms to the pan, then cook for 2-3 minutes until softened. Set aside with pancetta.
  • 6
    Skim any fat from the surface of the beef pan. Strain, returning the liquid to the pan and setting beef and vegetables aside in a bowl. Return pan to medium-high heat for 3-4 minutes to reduce and thicken sauce. Return beef to the sauce with eschalots, pancetta and mushrooms. Simmer for 5 minutes to heat through.
  • 7
    Serve with aligot, and a salad if desired.

Source: taste.com.au


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