Daube de Boeuf for Morgan

By Andy Cooks · 180 min

Ingredients

Instructions

1. In a large container, combine most of the thyme, the orange peel, one sliced carrot, the crushed garlic and half the onion cut in quarters.
2. Stick the cloves into the other half of the onion and add it to the container.
3. Add the diced beef, pour over the red wine, cover and refrigerate for 24 hours.
4. Preheat the oven to 160°C (320°F).
5. Take the beef out of the fridge and drain off the wine, keeping it aside. Remove all the aromatics except the studded onion, and pat the beef dry with paper towel.
6. Heat a large heavy pan over high heat, add the beef tallow and sear the beef in batches until browned on all sides.
7. Transfer the beef to an oven-safe pot with the studded onion.
8. In the same pan, add the tomato purée, cook for a minute, then pour in the beef stock, stir and bring to a simmer.
9. Pour the reserved wine over the beef, add the remaining thyme and the fresh oregano, then add the hot stock mixture and bring to a light simmer.
10. Cook the diced bacon in a separate pan until golden, then add it to the pot.
11. Cover and bake for 2½ to 3 hours, checking after 1½ hours.
12. After about 2 hours, remove the pot from the oven and discard the studded onion and herbs.
13. Add the peeled shallots and the remaining two carrots, peeled and cut into barrel shapes, and return to the oven for 30 minutes.
14. Garnish with olives and parsley, and serve with fresh baguette.

Summarized from Andy Cooks's video. Watch it for the details.

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