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Boeuf En Daube




Source of Recipe


Originally from the Albert Stockli cookbook "Splendid Fare”. Adapted by Josh from Gail’s Recipe Swap. Posted by Fruffy at Mimi’s Cyber-Kitchen.


Recipe Introduction


This recipe contains anchovies. Never fear. You will NEVER EVER know they're there. But don't leave them out!


List of Ingredients




1/2 cup green olives, pitted
15 anchovy fillets, drained
1/2 cup pimientos, drained
2 cloves garlic, peeled
1 Tblsp. shallots or onions
1/2 cup fresh orange juice
1 cup tomato juice
1 cup good dry red drinking wine (not "cooking wine")
4 Tblsp. olive oil
2 lbs. of lean shoulder of beef (or 1-1/2 pounds of hip beef) cut in 1-inch pieces
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. oregano
Chopped parsley


Recipe



The daube may be made on top of the stove or in the oven. Preheat oven to 375° F. if you prefer this method of cooking. (I definitely do!)

1. Combine the olives, anchovies, pimientos, garlic, and shallots, in a food processor fitted with a metal blade. Process until pureed. Add the orange juice.

2. In a large, heavy, ovenproof stockpot or casserole, heat the olive oil until it begins to sizzle. Put the beef in hot oil and sauté all sides until lightly brown.

3. Cover the beef with the olive-orange juice puree. Add the red wine and the tomato juice. Mix in salt, pepper, and oregano. Stir well.

4. COVER and put in oven (375° F.) for 2 to 2-1/2 hours (or over low simmering heat on top of the stove for the same period of time, if necessary). When the meat is tender, skim off the fat from the top of the sauce. One advantage of making this some time in advance is that the fat rises to the top and is more easily removed when cold. Serve it generously sprinkled with chopped parsley.