Beef Daube

Prep Time30

Cook Time1 30

Total Time2

Servings:

Author: Constance Smith - Cosmopolitan Cornbread

Ingredients

5 carrots
2 parsnips
1 whole head garlic
3 c red onion about 1 1/2 onions
4 slices beef bacon or turkey bacon
2 Tb extra virgin olive oil divided
Beef chuck roast about 2 1/2 - 3 lbs
1 teaspoon sea salt
1 teaspoon fresh ground black pepper
¼ c celery leaves
2 teaspoon rosemary
2 teaspoon thyme
2 teaspoon parsley
3 Tb cognac or brandy
750 ml red wine such as Gallo Family Vineyards' Merlot

Also needed:

Muslin pouch or cheese cloth & kitchen twine
foil
oven-safe Dutch oven
1 c warm water if needed

Instructions

To begin, preheat your oven to 325 degrees with your rack in the center of the oven.
Peel, trim, and chop the carrots and parsnips. These should be nice, big chunks, an inch or more in size. Set aside.
Grab your whole head of garlic. Remove any loose “papers” from the outside, and slice the whole thing in half cross-ways. Again, remove any loose papers and discard them. Set this aside for now.
Then quarter and thinly slice 3 cups of red onion. (This took 1 1/2 onions for me.) Set all the veggies aside for the time being.
Cut the bacon into 1/2 inch slices. In your oven-safe Dutch oven, brown the bacon in a tablespoon of extra virgin olive oil. When it is golden, scoop it out to a dish and set aside.
Meanwhile cut a beef chuck roast into large chunks – 1 1/2 – 2 inches in size. Sprinkle with salt & pepper.
When the bacon is finished browning, sear the beef over medium high heat. Do not crowd the beef, work in batches giving it plenty of space. Turn and brown on both sides, then set it in the dish with the beef bacon. Repeat with the rest of the beef.
You’ll be left with some drippings in your pot. If you don’t, add in a little extra “evoo” to make a thin layer. Toss in your onions and let them begin to soften over medium low heat.
While the onions are softening, prepare your herbs. In a muslin pouch, combine the celery leaves, rosemary, thyme and parsley. If you don’t have a muslin pouch, you can tie it inside some cheese cloth and tie with kitchen twine. Tie tightly and set aside for a moment.
When your onions are tender, pour in the cognac (or brandy). Use your wooden spoon to loosen the bits on the bottom of your pot. Add in your parsnips and carrots as well as the browned beef and bacon. Pour in 750 ml of red wine, such as Gallo Family Vineyards’ Merlot. Stir together. Add in your garlic. And finally, nestle your herb pouch down in the center of the pot. Bring this to a gentle boil and turn off the heat. Carefully cover with foil and wrap tightly. Add the lid.
Bake this for 1 1/2 hours and then carefully check the liquid levels. If the liquid is very low, add in a cup of warm water. Continue to bake an additional hour.
When it is done baking, discard the large garlic head and the pouch of herbs.
Serve with a glass of wine and some crusty bread if you like.

See This Recipe:

https://cosmopolitancornbread.com/beef-daube/

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