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Beef Daube with Porcini and Orange
Daube de boeuf aux cèpes et à l'orange
A Recipe From: Provence
Daube is another word for a provencal stew. A variation on the classic beef daube, this recipe adds another layer of flavors with the addition of cèpes and orange.

Skill Level: Easy
Serves: 8

Start one day before serving the stew: in a large bowl, combine the meat, carrots, onions, garlic, parsley, celery, bay leaves, thyme, Cognac wine and one tablespoon of olive oil. Tie cloves and peppercorn in a piece of cheesecloth; add to the bowl, toss well, cover and marinate in the refrigerator for 24 hours.

The next day, let meat and vegetables return to room temperature. Remove the meat from the marinade. Set the vegetables aside. Transfer liquid and cheesecloth bag to a large pot. Bring to a boil over medium-high heat and boil for 5 minutes to reduce slightly. Remove from heat.

In a large skillet, melt the butter and 1/4 cup of olive oil. Brown meat on all sides. Work in batches if necessary. With a slotted spoon, transfer meat to the liquid in the pot. In the same skillet, sauté reserved vegetables about 7 minutes and transfer them to the pot. Add mushrooms to the skillet, sauté 5 minutes and set aside.

Stir tomato paste into the pot. Bring to a simmer and cook meat until very tender over low heat, about 3 1/2 to 4 hours. Stir in salt and pepper to taste, mushrooms, and the orange zest and juice. Discard cheesecloth bag and serve.

Sylvaine's tips
Instead of buying pre-cut stew meat, I get a whole chuck tender and cut it myself so the pieces are not too small. I usually add a couple of tablespoons of the water used to reconstitute the dried cepes for extra flavor (just make sure to leave any grit behind) and I also add freshly sautéed button mushrooms or portobellos for texture. Serve with buttered noodles or mashed potatoes.

Recipe Contributed By
Joie de Vivre

Recipe Category: Beef

4 1/2 lbs stewing beef, cut into large pieces
4 carrots, peeled and cut into rounds
3 medium onions, coarsely chopped
2 garlic cloves
1 sprig fresh parsley
1 celery rib, thickly sliced
3 bay leaves
1 Tbsp fresh thyme of 1 tsp dried
1/4 cup Cognac, or other brandy
1 bottle sturdy wine (Côtes du Rhône)
1/4 cup plus 1 Tbsp extra-virgin olive oil Available Online
1 tsp black peppercorns
3 whole cloves
3 Tbsp unsalted butter
2 oz dried cèpes Available Online
1 Tbsp tomato paste
Salt and pepper
Grated zest and juice of one orange

Wine Pairings

wine Côtes du Rhône

Items Available For This Recipe

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