Justines Beef Daube

A classic French beef stew, packed with vegetables, marinated overnight and then slow cooked in the oven. Bon appetit.

The ingredient of Justines Beef Daube

• 4 sprigs fresh continental parsley
• 2 sprigs fresh thyme
• 1 fresh bay leaf or dried bay leaf
• 1 5l 2 btls red wine
• 250ml 1 cup port
• 2 carrots peeled cut into batons
• 1 brown onion quartered
• 1 celery stick cut into batons
• 4 garlic cloves
• 4 about 1 5 kg beef cheeks trimmed of sinew
• 2 tablespoons olive oil
• 1 thick strip orange rind
• 375ml 1 1 2 cups massel chicken style liquid stock
• 6 french shallots unpeeled
• 250g speck cut into batons
• 450g button mushrooms halved
• fresh continental parsley chopped to serve
• mashed potato to serve

The Instruction of justines beef daube

• to make a bouquet garni bundle parsley sprigs thyme sprigs and bay leaf together use kitchen string to wrap around and tie to secure simmer wine and port in a saucepan over medium heat for 5 8 minutes or until reduced slightly set aside to cool
• transfer wine mixture to a large glass bowl add bouquet garni carrot onion celery garlic and beef cover with plastic wrap place in fridge overnight to marinate remove beef from marinade reserving liquid and vegies pat beef dry dust with flour
• heat oil in a flameproof casserole dish over medium high heat cook beef in batches for 4 5 minutes or until browned season add vegies cook for 5 8 minutes add bouquet garni rind and reserved liquid bring to the boil skimming the surface
• preheat oven to 165c 145c fan forced add stock to dish place a disc of baking paper over stew cover with a tight fitting lid bake turning meat halfway through cooking for 3 hours or until beef is almost falling apart
• meanwhile cook shallots in a saucepan of boiling water for 15 minutes or until soft peel shallots cook speck mushroom and shallot in a non stick frying pan over medium high heat for 10 minutes or until speck is crisp
• transfer beef and carrot to bowls keep warm strain liquid through a fine sieve into a saucepan simmer over medium heat for 10 minutes until thickened add to meat top with speck mixture and parsley serve with mash

Nutritions of Justines Beef Daube

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