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.
- 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
- Preheat oven to 160 degrees Celsius.
- 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.
- If the sauce needs to thicken, remove the lid and simmer to reduce to your preferred consistency.
- Check seasoning before serving with baked potatoes or couscous.