Bœuf en Daube

Name: Bœuf en Daube
Yield: Serves 6
Cuisine: French
Ingredients: salt and freshly ground black pepper; 3 teaspoons olive oil; 3 pounds lean top rump of beef; flour and water; 3 slices lemon; 1 bay leaf; pinch of thyme; 3 teaspoons finely chopped herbs (chives, tarragon, parsley); 4 tomatoes, peeled, seeded and coarsely chopped; 12 button onions; 2 cloves garlic, finely chopped; 3 cloves garlic; 3 tablespoons olive oil; 4 shallots, finely chopped; ¼ pound fat salt pork; 4 sprigs parsley; ½ pint rich beef stock; ¼ pound button mushrooms, quartered; ¼ pint dry white wine

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

3 pounds lean top rump of beef
3 cloves garlic
¼

Europe
France
Main course
Mediterranean
Gluten-free

Method

Make 6 small incisions in top rump of beef with a sharp knife and bury half a clove of garlic in each.

Combine ingredients of marinade mixture in a mixing bowl, and marinate meat in this mixture, turning occasionally, for 12 hours.

Remove rind from piece of fat salt pork; dice pork and sauté in olive oil until golden; remove pork bits, and brown beef well on all sides in the res