Best Daube De Joues De Boeuf Chaude Hot Recipes

DAUBE DE BOEUF PROVENCAL

Steps:

• Make a bouquet garni: Put thyme, bay leaf, cloves, peppercorns, and zest on a piece of cheesecloth; tie into a bundle. Combine onion, garlic, celery, carrots, bouquet garni, and wine in a large non-reactive bowl. Add beef, and toss to coat. Cover, and marinate in the refrigerator 12 to 24 hours, stirring occasionally.
• Preheat oven to 300 degrees. Remove beef from wine mixture; pat dry with paper towels. Set aside. Transfer wine mixture to a heavy pot; bring to a boil. Reduce heat; simmer 5 minutes. Set aside.
• Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook half of the beef, turning, until deeply browned, about 2 minutes per side. Transfer to a plate. Repeat with remaining oil and beef.
• Stir tomato paste into stock; add to the skillet, scraping up browned bits with a wooden spoon. Add to wine mixture. Stir in olives and beef. Season with salt. Bring to a simmer over medium-high heat.
• Cover daube; transfer to oven. Cook 2 hours. Reduce oven temperature to 275 degrees if daube starts to boil. After 2 hours, stir in orange juice. Cook until beef is very tender, about 30 minutes more.

DAUBE DE BOEUF

Steps:

• In a large nonreactive bowl, combine the beef, wine, brandy, olive oil, salt, pepper, thyme, bay leaf, garlic, onions and carrots. Cover and marinate at least 3 hours, stirring up frequently.
• Remove beef from marinade and drain in a sieve. Preheat oven to 325 degrees.
• Line the bottom of a deep 6-quart casserole with 3 or 4 strips of bacon. Strew a handful of the marinade vegetables, mushrooms and tomatoes over them. Piece by piece, roll the beef in the flour and shake off excess. Place closely together in a layer over the vegetables. Cover with a few strips of bacon and continue with the layers of vegetables, beef and bacon. End with a layer of vegetables and 2 or 3 strips of bacon.
• Pour in the wine from the marinade and enough stock almost to cover the contents of the casserole. Bring to simmer on top of the stove, cover tightly and set in lower third of the oven. Regulate heat so liquid simmers slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.
• Before serving, skim off excess fat. Correct seasoning. (Can be served with boiled baby white potatoes, lightly crushed and seasoned with melted butter, coarse salt and chopped parsley.)

BOEUF EN DAUBE - FRENCH BEEF BURGUNDY IN THE CROCK POT

Steps:

• Marinade the beef with the herbs, shallots & garlic over night in the bottle of red wine.
• Drain and put the wine to one side.
• In a large skillet or fryng pan, sear & brown the beef pieces over a high heat in the olive oil until nutty & brown. Do not overcrowd the pan!
• Place browned beef into the crock pot or cast iron Le Creuset Casserole Dish.
• Fry the lardons or chopped bacon pieces until crispy & golden brown. Drain & add to the beef.
• Brown the shallots & garlic in the bacon fat & add to the beef & bacon.
• Add all the other ingredients, except the cornflour, to the crock pot including the reserved wine.
• (Add the tinned tomatoes & sun dried tomatoes at this stage too if you are using them.).
• Cook on automatic or High for 4 hours and Low for up to 6 hours.
• (For conventional cooking - pre-heat oven to 175 degs C or 325 degs F or gas mark 3 and cook SLOWLY for approximately 4 to 6 hours; check towards the end, the meat should be extemely tender - you MUST not be tempted to cook it quicker, it will be tough!).
• Towards the end, blend & mix the cornflour with a couple of spoons of the stock in the crock pot & add to the beef, stirring well. It should not be TOO thick but just like a glaze or thickened jus. Add the cognac at this stage as well - sirring into the daube.
• Serve with Green Beans, Mashed, Steamed or Pureed Potatoes during the colder months OR with a selection of salads, crusty French bread & Pasta during the warmer months. The excess sauce can be used or saved as a fantastic gravy or stock later!
• THIS IS BETTER MADE 24 HOURS BEFORE EATING!
• Freezes beautifully - I always make a large batch and then freeze some.
• NOTE:If you cannot buy sun dried orange peel, make your own, it's VERY easy! Peel some oranges with a swivel head vegetable peeler or parer, be careful not to peel the pith. Spread outside on a rack in the full sun and leave to dry for about 2-4 hours. Weather permitting of course - otherwise dry in an airing cupboard or a very LOW oven overnight.Store in an airtight jar for up to 2 years.
• If you are really stuck - just grate some fresh orange peel into the daube, it will not have the same intensity as dried peel, but it will work!

DAUBE DE JOUES DE BOEUF CHAUDE (HOT)

Steps:

• Preheat the oven to 375°F (190°C). Pat the cheeks dry and season with salt and pepper.
• Place a 3-quart (3-liter) cocotte or other heavy ovenproof pot over high heat and drop in the oil. When the oil is hot, add the cheeks and sear on both sides until you get the color you would get on a nice steak. This should be roughly 4 to 5 minutes on each side.
• Remove the cheeks and set aside. Add the lardons to the pot and cook for 4 to 5 minutes, or until crispy. Add the onion, anchovy, tomato, thyme, garlic, orange zest, bay leaf, and cayenne. Sweat for 3 minutes.
• Now put the beef back in the pot and add the wine. The wine shouldn't cover the meat; top it off barely with the water. Bring to a simmer, cover, and place in the oven. Cook for 2 1/2 hours, or until the cheeks are no longer bouncy when pressed with a fingertip.
• Add the olives, re-cover, and cook for another 30 minutes. Remove and correct the seasoning before serving. Serve hot with the potatoes.
• This recipe is identical to the hot daube, with the exception of the addition of gelatin and the fact that no olives are used in the stew. Oh, and it's cold.
• Cook the daube as directed, omitting the olives. When it's ready, remove and discard the bay leaf, crush the cooked garlic, and correct the seasoning. Add more salt than usual, because when the beef is cold, the salt is less obvious. Remove the cheeks and set aside.
• Meanwhile, bloom 12 gelatin sheets in a bowl of cool water to cover for 5 to 10 minutes, or until they soften and swell. Gently squeeze the gelatin sheets and add to the daube jus. It should be hot enough to dissolve the gelatin. Shred the cheeks roughly with a fork and mix well with the jus. Line a medium-size terrine mold with plastic wrap, allowing it to overhang the edges. Transfer the cheeks and then the jus to the terrine. Fill in the gaps with the warm jus, cover with the plastic wrap overhang, and refrigerate for at least 8 hours or up to overnight.
• To serve, remove the jellied beef from the mold by pulling gently on the plastic wrap. Cut into slices 3/4 inch (2 cm) thick. Serve the slices with olives, olive oil, black pepper, and rough peasant bread. The beef will keep for 1 week max. If you get tired of cold jellied meat, you can gently melt it in a pan and toss in a few rigatoni. It's good like that.