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Whether or not you are planning an elaborate menu or merely going forward for tomorrow Justine's beef daube. This recipe comes from many years of participating in in kitchen. I find that including a few ingredients to your recipe adds thickness into what is ordinarily dull. You might be looking for lighter foods to make along with your leftovers. Pleasant and light Justine's beef daube ideal for post-vacation. The components within this recipe get your tongue thumping, also have become waist-friendly once you need a'snack' after a busy family trip. Utilizing several ingredients as alternate options, this soup is filled using a fall and hot flavor that produces it creamy. An ideal Justine's beef daube to heat you up on cold winter days. Great for using leftover.

Great way not to waste one ingredient. This really is actually a superb Justine's beef daube and one among my favorites. If you are concerned regarding the nutritional value of some of these dishes, then avoid being. Though it might be low in calories, even if you are not receiving much nutrient value from itwon't maintain you, and you'll just wind up hungry again and eating more energy than you otherwise would need. Nutrition facts tags inform you what's from the foods you consume. It makes it possible to determine when you have a vibrant diet plan. Just about every recipe we share has to get an ingredient label. Some recipes also provide nutritional fact info. The component tag lists the exact number inside the area beneath. They are listed per serving as a percentage of the everyday price.

How to make Justine's beef daube

Yield = 4
Prep time: 12:25
Cook time: 3:50
Total time: 16:15

Ingredients

  • 4 sprigs fresh continental parsley
  • 2 sprigs fresh thyme
  • 1 fresh bay leaf or dried bay leaf
  • 1.5L (2 btls) red wine
  • 250ml (1 cup) port
  • 2 carrots, peeled, cut into batons
  • 1 brown onion, quartered
  • 1 celery stick, cut into batons
  • 4 garlic cloves
  • 4 (about 1.5 kg) beef cheeks, trimmed of sinew
  • 2 tablespoons olive oil
  • 1 thick strip orange rind
  • 375ml (1 1/2 cups) Massel chicken style liquid stock
  • 6 French shallots, unpeeled
  • 250g speck, cut into batons
  • 450g button mushrooms, halved
  • Fresh continental parsley, chopped, to serve
  • Mashed potato, to serve

Method

  • Step 1 To make a bouquet garni, bundle parsley sprigs, thyme sprigs and bay leaf together. Use kitchen string to wrap around and tie to secure. Simmer wine and port in a saucepan over medium heat for 5-8 minutes or until reduced slightly. Set aside to cool.
  • Step 2 Transfer wine mixture to a large glass bowl. Add bouquet garni, carrot, onion, celery, garlic and beef. Cover with plastic wrap. Place in fridge overnight to marinate. Remove beef from marinade, reserving liquid and vegies. Pat beef dry. Dust with flour.
  • Step 3 Heat oil in a flameproof casserole dish over medium-high heat. Cook beef, in batches, for 4-5 minutes or until browned. Season. Add vegies. Cook for 5-8 minutes. Add bouquet garni, rind and reserved liquid. Bring to the boil, skimming the surface.
  • Step 4 Preheat oven to 165C/145C fan forced. Add stock to dish. Place a disc of baking paper over stew. Cover with a tight-fitting lid. Bake, turning meat halfway through cooking, for 3 hours or until beef is almost falling apart.
  • Step 5 Meanwhile, cook shallots in a saucepan of boiling water for 15 minutes or until soft. Peel shallots. Cook speck, mushroom and shallot in a non-stick frying pan over medium-high heat for 10 minutes or until speck is crisp.
  • Step 6 Transfer beef and carrot to bowls. Keep warm. Strain liquid through a fine sieve into a saucepan. Simmer over medium heat for 10 minutes until thickened. Add to meat. Top with speck mixture and parsley. Serve with mash.