Braised Beef Daube

How to make Braised Beef Daube Recipe - Daube is an ancient term for a meat stew with wine and spices, braised in a covered casserole.

4-6 SERVINGS

Ingredients:
2 pounds Beef knuckle, trimmed
To taste Salt and black pepper
1/4 cup Vegetable oil
1 cup Onion, 1/4 inch (.6 cm) dice
3 Garlic cloves, 1/4 inch (.6 cm) dice
1 cup Celery, 1/4 inch (.6 cm) dice
1 cup Carrots, 1/4 inch (.6 cm) dice
1/2 cup Green bell pepper, 1/4 inch (.6 cm) dice
2/3 cup Tomato, peeled, seeded, 1/4 inch (.6 cm) dice
1/2 cup Dry red wine
1 quart Beef stock
1 Sachet d’epice (3 sprigs parsley, 1 bay leaf, 6 peppercorns,3 sprigs thyme, wrapped in cheesecloth and tied as a package)
2 tablespoons Cornstarch mixed with 1 tablespoon (14 ml) water

Method:
Preheat the oven to 350°F (180°C).

Truss the beef and sear on all sides. Remove and season with salt and pepper.

In the same pan, over medium heat, add the oil, onion, garlic, and carrots. Caramelize the vegetables.

Add the celery, green pepper, and tomato. Cook 5 minutes.

Add the wine and scrape the pan well. Add the beef stock and bring to a simmer.

Combine the beef and vegetable stock mixture in a braising pan. Cover the pan with parchment, foil, and a lid. Braise for approximately 1 hour.

Add the sachet d’epice and turn the beef. Cook 1 hour longer, or until fork-tender.

Remove beef and discard the sachet d’epice. Keep the beef warm and moist.

Reduce the sauce, remove excess fat, and adjust seasoning. Stir the cornstarch slurry and add, stirring continuously until sauce has thickened.

Slice the beef and serve with the sauce.

Braised Beef Daube