Daube of Beef in Jelly

Name: Daube of Beef in Jelly (Daube en gelée)
Yield: For eight people
Cuisine: French
Ingredients: 2 kg (4½ lb) top rump of beef, cut into 3-4cm (1½-2 in) cubes; 2 calves’ feet, blanched and cut into four pieces; 250 g (8½ oz) smoked streaky bacon, cut into lardons; 250 g (8½ oz) smoked streaky bacon, cut into lardons; 3 shallots, coarsely sliced; a clove of garlic, unpeeled; 500 ml (16 fl. oz) dry white wine; 1 bouquet garni; 2 tablespoons olive oil; 250 g (8½ oz) fresh white onions, sliced; 500 g (1 lb 2 oz) carrots; 250 g (8½ oz) shelled green peas; 250 g (8½ oz) fine French beans; a few sprigs of flat parsley; 2 tomatoes, skinned, deseeded and quartered; salt, freshly ground pepper, grated nutmeg; salt, freshly ground pepper, grated nutmeg; salt, freshly ground pepper, grated nutmeg

Daube en gelée

Preparation info

For
eight
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

2 kg (4½ lb) top rump of beef, cut into 3-4cm (1½-2 in) cubes
2 calves’ feet, blanched and cut into four pie

Europe
France
Main course
Gluten-free
Summer

Method

Two days before

Marinating the Beef

Put the beef, calves’ feet and the streaky bacon into a large bowl with all the ingredients for the marinade, and marinate in a cool place for 24 hours.

The day before

Cooking the Beef

The next day, pat the meat dry and bro