Boeuf en Daube

Preparation info
  • Serves


    • Difficulty


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By Tom Parker Bowles

Published 2013

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I remember this dish from Virginia Woolf’s To the Lighthouse. Actually, it’s about all I remember from the book, the ‘…exquisite scent of olive and oil and juice’ rising from the dish as the top was taken off. It took Mrs Ramsay’s maid, Mildred, three days to cook, although this seems a touch excessive. Overnight in the marinade, I suppose, then a few hours in a low oven. It’s always better the next day anyway. But the ever-anxious hostess’s frets about it