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

Baked Cheese Grits

How to make Baked Cheese Grits Recipe

Ingredients:
1 cup Hominy grits, quick-cooking
3 cups Milk
1 teaspoon Salt
2 Eggs, lightly beaten
1 cup Water, hot
6 Garlic cloves, chopped
6 tablespoons Butter
1 cup Cheddar cheese, grated
to taste Salt and white pepper

Method:
Preheat the oven to 350°F (175°C).

Stir the grits into the milk and add the salt. Cook over medium heat, stirring often, so the mixture does not scorch, for 5 to 7 minutes or until thickened.

Remove from the heat and add the eggs. Then add the water, stirring vigorously.

Separately, sauté the garlic in the butter, then add to grits. Return the mixture to the heat and cook until thickened again.

Add the cheese and mix well. Season with salt and pepper.

Place in a baking pan and bake for 30 minutes.

Let rest 10 minutes before serving.

Green Salad with Vinaigrette Dressing

How to make Green Salad with Vinaigrette Dressing Recipe

4 SERVINGS

For the Vinaigrette Dressing:
1/2 cup Olive oil
2 tablespoons White wine vinegar
2 teaspoons Lemon juice
1 Garlic clove, finely minced
1/4 teaspoon Salt
1/8 teaspoon Parsley, finely minced
To taste Coarse salt and black pepper

For the Salad:
3 cups Boston lettuce, broken into large pieces, chilled
2 cups Romaine lettuce, cut into 1-inch (2.5 cm) squares, chilled
2 cups Red leaf lettuce, broken into large pieces, chilled
6 Leaves chicory greens, watercress, or Chinese cabbage, chilled
To taste Salt and black pepper

Method:
Combine all ingredients for the dressing in a small bowl. Mix vigorously with a whisk for 1 minute, then cover the bowl with plastic wrap and let it stand at room temperature for 30 minutes to 1 hour.

When ready to serve, remove the chilled greens from the refrigerator, dry, and sprinkle with salt and pepper. Mix the dressing again and strain it, then mix again vigorously for about 1 minute before pouring it over the greens. Toss and divide evenly.