Recipe

Beef Daube With Mustard Herbs And White Wine Recipe

	Dond / All my dishes 2 years, 2 months ago A classic French bistro dish. And, yes, it combines white wine with beef. Proust loved it, so I guess that's a kind of validation. Trust me, it's delicious. If you want to peel and seed your own Roma tomatoes, feel free. The dish obviously doesn't st... More Prep:30m Cook:120m Servings:6	Dond
	bistro

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victoriare

Ingredients

3 medium onions, peeled

3 tablespoons vegetable or canola oil

2 pounds boneless braising beef (such as chuck or bottom round), trimmed of some excess fat, cut into 3-inch cubes

Sea salt and freshly ground pepper to taste

1 bottle (750 ml) dry white wine (chardonnay, chablis or pinot blanc)

2 tablespoons Dijon mustard

1 16-ounce can peeled Italian plum tomatoes in juice

3 large fresh garlic cloves, peeled and halved

Bouquet garni: (sprigs of flat-leaf parsley, thyme, tarragon, and fresh bay leaves tied in a bundle with household twine or stuffed into a tea infuser)

Directions

Cut off the flower and root ends of the onions, then slice the onions in half through the root (lengthwise). Place cut side down on a cutting board and slice with the grain into very thin slices.

Set aside.

Preheat oven to 300 degrees (275 if using convection oven).

Season all the meat liberally with salt and black pepper.

Heat a large casserole dish (use one with a matching lid) over medium high heat.

Add the 3 tablespoons of oil; when the oil is hot, begin to brown the beef, carefully regulating the heat to avoid scorching the meat. (Do not crowd the pan and do not turn the pieces of meat over until the undersides of the pieces are quite brown. The meat should be browned on all sides and should be browned in multiple batches.)

As each batch is browned, use tongs to transfer the beef to a platter.

Only a thin film of fat should remain in the bottom of the casserole (if there is excess, pour off and discard).

Add the wine.

Bring the liquid to a gentle simmer, scraping off all the little browned bits from the bottom of the pan, and cook, uncovered, until most of the wine and alcohol have cooked off, about 7 minutes from the time the liquid comes to a simmer.

Add the mustard and whisk to blend.

Return the beef, and any juices it has released, to the casserole.

Add the tomatoes and their liquid, the onions, garlic, and bouquet garni.

Cover, place in oven and cook until the beef is fork-tender, 1-2 hours.

Remove and discard the bouquet garni.

With a slotted spoon, transfer the beef, onions, and tomatoes to a platter.

Simmer the sauce over medium high heat until reduced by about ⅓, about ten minutes.

Return the solids to the sauce, reheat gently, and serve in warmed shallow soup bowls.

Note: This dish can be prepared 1 to 2 days in advance. Allow the daube to cool quickly in an ice bath in the sink, then cover and refrigerate until serving time. Gently reheat and serve in warmed shallow soup bowls.

Serve with a gratin of potatoes or rice pilaf.

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