Name: Daube de Boeuf
Yield: Serves 4 to 6
Cuisine: French
Ingredients: 900 g braising steak, diced; 225 g shallots, peeled and diced; 3 cloves garlic, peeled and finely diced; Handful of fresh thyme; 2 bay leaves; 1 × 750 mls bottle of good red wine, such as Burgundy; 2 tablespoons olive oil; 225 g smoked lardons; 25 g dried cèpes, soaked in a little water for 30 minutes; 4 strips of dried orange peel*; 1 teaspoon brown sugar; Salt and pepper to taste; 1 tablespoon cornflour; 1 tablespoon Cognac

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Lavender & Lovage

By Karen Burns-Booth

Published 2019

About

A delicious and heady combination of good red wine, braising steak, smoked lardons, dried orange, shallots, garlic and dried cèpes. A traditional French recipe with a twist, as you can cook this in the Crock-Pot® for ease and convenience. Wonderful in the depths of winter, but equally lovely with crisp salads, crusty bread & baked potatoes during the summer. An excellent choice for a family reunion or celebration, as it is VERY well behaved… It also freezes well and is a great pie filli