This dish was traditionally cooked in a glazed clay pot. However these have successfully been replaced by cast-iron casseroles, like our favourite oval shaped one from le Creuset. It keeps the heat stable which makes it perfect for the long and slow cooking required for this dish. Very like our Chianti Beef recipe but with a few French touches.
Wine Suggestion: with a nod to the French origins of this dish we’d suggest a good Gigondas from the Rhone to match. With rich brambly fruit, good spicy tannins and a touch of elegant leathery development the Grapillon d’Or Gigondas was immensely enjoyed last time we cooked this, but other GSM (Grenache-Syrah-Mourvedre) blends from around the world would work well too.
Daube of Beef – serves 6
- 1.2kg shin of beef, cut into large pieces
- 4 tbsp plain flour, well seasoned
- oil for frying
- 200g smoked bacon lardons
- 2 onions, diced
- 2 celery sticks, sliced thickly on a diagonal
- 4 carrots, sliced thickly on a diagonal
- 4 cloves of garlic, crushed
- 750ml red wine
- 2 tbsp tomato purée
- 2 cloves, ground
- 2 bay leaves
- 2 strips of orange peel
- flat-leaf parsley, to serve
Heat the oven to 150ºC/Fan 130ºC/Gas 2.
Toss the beef in the seasoned flour (we shake them together in a large freezer bag).
Heat 2 tbsp of oil in a large non-stick frying pan and brown the beef in batches before transferring with a slotted spoon to a large casserole dish with a lid. Add the bacon to the frying pan and cook until brown and crispy, then scoop out and add to the casserole with the beef. Cook the onions until golden and caramelised then add these to the beef. Finally fry the carrot and celery until just starting to colour. Add the garlic and cook for a minute then add to the beef. Add a splash of wine to the frying pan to deglaze, stirring to scrape any crusty bits from the bottom of the pan, then tip into the casserole. Add the rest of the wine to the casserole and bring to a simmer. Stir in the tomato purée, cloves, bay leaves and orange peel.
Transfer the casserole to the oven and cook for 2½ hours or until the meat is very tender – leave the lid off for a while at the end if you want the sauce to thicken to bit. Scatter with the parsley to finish.
(Original recipe by Lulu Grimes in BBC Olive Magazine, September, 2012).