La Daube au Vin Blanc

Cold beef in a white wine jelly

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

To round off this group, here is a daube for eating cold. It is a kind of boeuf á la mode only made with wine, not bouillon. The presence of the marrow-bones and couennes should ensure that you will need no gelatine to set the finished dish. The bigger the daube the more spectacular it will look but even for four people and with modest quantities it will still be attractive. All you need to accompany it is a bitter salad, dandelions or frisée. Dress it wit