Beef Daube

March 21, 2013
beef daube

Beef Daube is fantastic because you throw everything in the pot, stick the lid on, and leave it in the oven for 3 hours, giving you plenty of time to do other things rather than hang out in the kitchen. There’s nothing like a hearty casserole on a winter’s evening and this offering hits the spot every time. You can serve it with steamed, boiled, or roasted potatoes, but if you need a quick alternative, reach for a packet of couscous. Don’t be tempted to reduce the quantities if you’re cooking for less than 6: the leftovers can be turned into even more delicious pies.

Beef Daube
Serves: 6
  • 1.5kg beef topside,blade or rump, cut into large chunks
  • 200g bacon or pancetta, diced
  • 2 bay leaves
  • 2 sprigs of thyme
  • 3cm strip of orange peel
  • 2 star anise
  • 10 juniper berries
  • 2 celery sticks chopped into pieces approximately 5cm long
  • 3 carrots, cut into thirds
  • 3 onions, quartered
  • 5 garlic cloves, thinly sliced
  • 400g tinned tomatoes
  • salt and pepper
  • 150ml red wine
  • 375ml beef stock
  1. Preheat oven to 160 degrees Celsius.
  2. Put all the ingredients, except the wine and stock, into a large cast iron pot. Pour in the wine and add enough stock so that it comes ¾ of the way up the ingredients. Cover with a tight fitting lid, place in the oven and cook for 3 hours.
  3. If the sauce needs to thicken, remove the lid and simmer to reduce to your preferred consistency.
  4. Check seasoning before serving with baked potatoes or couscous.


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