Garlicky Beef Daube

(from saymyname’s recipe box)

Source: Mark Bittman

Serves 6 people

Categories: Beef, French, Main Dish, Mark Bittman

Ingredients

  • 8 garlic cloves, divided
  • 2 -3 lbs beef chuck, trimmed of surface fat and cut into 1 to 1 1/2 inch cubes
  • 1 large onion, coarsely chopped
  • 1 large carrot, peeled and cut into 1/4 inch thick rounds
  • salt
  • fresh ground black pepper
  • 1 tablespoon sherry wine
  • 1 cup red wine
  • 1/2 teaspoon minced fresh thyme leave
  • 1 bay leaf
  • minced fresh parsley leaves, for garnish

Directions

  1. Peel and mince 6 cloves garlic; combine them in a bowl or non-reactive saucepan with the next 9 ingredients; stir, cover, and refrigerate, stirring occasionally, for 1-24 hours.

  2. Place the meat mixture in a large saute pan over medium heat.

  3. Bring to a boil; decrease heat, and cover.

  4. Simmer gently until the meat is tender, 1 to 1 ½ hours.

  5. Uncover and boil the liquid to reduce it slightly if necessary.

  6. Peel and mince the remaining garlic; add it to the daube, and simmer another 5 minutes.

  7. Sprinkle with parsley and serve over rice, noodles, or with crusty bread.

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