Daube de boeuf Provençale, by Bruno Loubet

04 February 2010 by
Daube de boeuf Provençale, by Bruno Loubet

This recipe was created by Bruno Loubet, who has returned from Australia to become head chef at Clerkenwell's Zetter hotel in London.

Daube comes from daubière, a covered casserole. Estouffade is a stifling or smothering, in a covered casserole. Almost every region of France has its own daubes, estouffades and terrines. Some of them are for a whole piece of braised beef; others are like a Boeuf Bourguignon. In many, the meat is larded, and in most it's marinated in wine with vegetables before the cooking begins.

See our interview, Bruno Loubet - back from Down Under >>

INGREDIENTS
(serves six to eight)

  • 1.5kg beef cheeks or blade
  • 500ml dry white wine and 500ml red wine
  • 200g carrots
  • 250g onions
  • 200g celery
  • 1 bouquet garni
  • 250g well-ripened tomatoes
  • 100ml vegetable oil
  • Salt and pepper
  • 1 litre veal stock or beef stock
  • 1tbs flour
  • 1tbs Worcestershire sauce
  • Salt and black pepper

Garnish

  • 400g roasted red and yellow capsicum
  • 100g garlic confit (stewed in duck fat skin on, then peeled)
  • 100g black olives
  • 300g grilled courgettes
  • 1tbs chopped parsley
  • 6 leaves of basil
  • 30ml virgin olive oil

METHOD

Sauté the vegetables for the daube in oil until golden brown. When cool, place in a large bowl with the wines and meat. If need be, add water to completely cover the meat by 3cm.

Marinate for 48 hours.

After 48 hours, drain in a colander over a bowl to get all the liquid from the marinade out. In a frying pan, colour the meat well in very hot oil. At the end dust the meat with flour. Cook a minute at low heat then place it all in a cast iron pot and then add the marinade. Bring to the boil. Skim the top, then add the stock. Bring back to simmering point then cover with a tight-fitting lid and place in the oven at 150°C for 2 hours and 30 minutes. Check the cooking. Reduce the cooking liquid if necessary. Add the garnish. Sprinkle with chopped parsley and basil and drizzle some good olive oil over.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking