JDV: FrenchSelections.com Home Page
My Account | Order Tracking | Support | Blog | Basket  ( 0 )
  



Beef
    Beef Daube with Porcini and Orange
    Beef Fillets with Flageolets Beans
    Beef Tenderloin Steaks with Green Peppercorns
    Beef with Olives
Appetizers
Soups
Salads
Sauces
Vegetables
Pasta & Rice
Foie Gras
Fish & Seafood
Desserts
Drinks
Main Courses
     Beef
     Chicken
     Duck
     Lamb
     Pork
     Other



           Email This Recipe To A Friend     Print This Recipe

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

Directions
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


Ingredients
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


Puget extra virgin olive oil 25.4 fl oz

$16.95    ( Item: #2507)


Cepes mushrooms-dry 1.4 oz

$6.95    ( Item: #2810)



CUSTOMER SERVICE
800-648-8854
Contact Us
Track Your Order
Your Account
Shipping Information
Free Shipping Policies
Our Guarantee
Your Privacy
FAQs
About Us
Gift Certificates
EXPLORE OUR SITE
Sylvaine's Blog
Recipes
Product Stories
Web Exclusives
New Arrivals
On Sale
Sylvaine's Blog Follow French Selections on Facebook
French Selections page
Sylvaine Lang's page





SUBSCRIBE TO OUR NEWSLETTER
Product Updates, Promotions, Recipes





   View Our Catalog Online   

   Request a Paper Catalog   






© Copyright Joie de Vivre, 2003-2013
All Rights Reserved