James Peterson

Octopus Daube

Preparation info
  • yield:

    4

    servings
    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Octopus takes to slow, long cooking in the same way as tough cuts of meat. It releases so much natural gelatin that it always gives the sauce a lovely consistency. After about 60 minutes of cooking, it becomes melt-in-your-mouth tender.

Ingredients

octopus, 2 to 3 lb, cleaned

Method

  1. Cut the octopus into 1-inch (2.5 cm) sections.
  2. In a pot large enough to hold the octopus sections in a single layer, cook the onion, carrot, and garlic in the oil over medium heat for about 12 minutes, or until the onion is softened but not browned.
  3. Add the octopus pieces, pour in the red wine, and nestle the bouquet garni in the center of the pot. Br