Daube of Beef

Preparation info
    • Difficulty


Appears in

By Alastair Little and Richard Whittington

Published 1993

  • About

Slow-cooked meat dishes which use red wine as both a marinade and a cooking liquid are those which most of us remember as an early revelation in our introduction to French food. This is comfort food: rich and satisfying. Food with implied memories of the slowest simmering pots on the stove, the house filling with a delicious and all-permeating aroma, as the constituent elements combine into a glorious amalgam. Thus do the toughest pieces of meat give of their best Indeed, the last thing