How To make Daube Of Beef
5 Shallots, sliced thin
4 Garlic cloves, minced
2 md Carrots, sliced 1/4"
1/3 c Ham, baked, chopped
1 sl Orange peel, 1/2x3"
1 Bay leaf
3 lb Beef chuck, boneless lean,
-in 1 1/2" cubes 1/4 c Flour
1/4 t Whole black peppercorns
1/4 t Dry thyme
1/8 t Ground cloves
1/2 t Dry sage
2 T Balsamic vinegar
3/4 c Dry white wine OR Beef broth
1/4 c Brandy
2 T Flour
2 T Butter/margarine
Salt Parsley, chopped In slow cooker, combine shallots, garlic, carrots, ham, orange peel, and bay leaf. Coat beef cubes with flour; add to cooker. Sprinkle with peppercorns, thyme, cloves, and sage. Drizzle with vinegar; pour in wine and brandy. Cover; cook LOW until beef is very tender. Remove and discard bay leaf and orange peel, then blend in flour and butter (Blend together). Increase cooker heat to HIGH, cover and cook, stirring 2-3 times, until sauce is thickened (about 20 minutes). Season to taste and sprinkle with parsley. Prep time: 30 minutes. Per serving: 257 calories Sunset Crockery Cookbook
How To make Daube Of Beef's Videos
Beef Bourguignon
Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. RECIPE:
Slow cooked beef braised in white wine (south of France recipe)
This white wine beef daube Provencal style is an easy and tasty recipe that can in a one pot style. if you like you can even use your slow cooker. short marinating times and no searing involved makes that recipe a breeze to make. Get the recipe:
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????????INGREDIENTS????????
1kg chuck beef or any beef suite for slow cooking
For the marinade:
1 shallot finely chopped
100 grams bacon
2 garlic cloves crushes
100 ml cognac (sorry I said on the video 10ml)
200 ml white wine
12 grams of fine salt
6 grams of black pepper
To cook the beef:
half an onion finely chopped
1 carrot sliced
a bay leaf
1 twig of fresh thyme
all of the marinade juice
1 glass of brown stock (or an extra glass of wine if you want a real wine taste in your meat)
1 tablespoons olives
1 garlic cloves crushed
1 orange or mandarin zest (the original use dry bitter orange peels)
3 chopped tomatoes (peeled and seeded)
cook covered in the oven at 160 -170 degrees Celsius (320 -338 F ) for fan forced or 180 (356) for non fan oven for 3 hours or until the meat is fully cooked.
serve with macaroni for the real thing but I like tagliatelle better.
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La Daube La Viande Traditional Mauritian (En Creole) - La Cuisine Laila - Episode 33
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Ingredients:
8 cuillere a bouche huile
2 pomme de tere
2 1/2 viande
Sel et poivre selon goute
2 gros oignon craze
1 cuillere a bouche l’ail et gingembre craze
2 cuillere a cafe petite anis en poudre
3 cuillere a cafe Cotomili en poudre
1 cuillere a cafe piment sec craze
1/4 cuillere a cafe jaypal
1/4 cuillere a cafe elaitee
1/2 cuillere a cafe canel en poudre
1 pince gerofle en poudre
2 cuillere a bouche pomme da’mour purée
Cotomili coupe
Recipe by Laila Jugon
Sunday Brunch: Daube Provencale (French Beef Stew)
Chef Kevin Miller with Copper Kitchen shares a recipe for Daube Provencale (French Beef Stew).
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La daube la viande chou chou ( meat curry with chow chow)
For this recipe you will need:
1 1/2 lb of meat
2 chow chow
5tbsp oil
1/2 tin of tomato puree + 2 tomato chopped
2 onion sliced
Thyme
2 tbsp fresh coriander
3 tbsp yogurt
Spice mix (blended) :
1/4tsp cinnamon
1/4 tsp cardamon
1/4 tsp clove
5 curry leaves
2 tbsp coriander powder
2 tbsp fresh mint
1tbsp cumin powder
1/4 tsp garam masala
2tbsp onion paste
2 tbsp garlic paste
2 tbsp ginger paste
4 dried red chili
2 fresh green chilli
Slow-Cooked Beef in Red Wine | Keith Floyd | BBC Studios
Chef Keith Floyd cooks with red meat in this great easy to follow recipe video from BBC cookery show Floyd on Food. Watch more high quality videos on the new BBC Worldwide YouTube channel here:
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