Boeuf en Daube is a traditional French recipe for a classic dish of a rump of beef with vegetables and salt pork slowly braised in stock and white wine with herbs and served with olives. The full recipe is presented here and I hope you enjoy this classic French version of: Boeuf en Daube.
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Ingredients:
1.15kg top rump of beef
30g butter
2 tbsp vegetable oil
225g onions, finely sliced
2 garlic cloves, sliced
450g carrots, peeled and finely sliced
225g salt pork, rinded and cubed
300ml dry white wine
150ml beef stock
1 tsp dried basil
1/2 tsp dried rosemary
1 bay leaf
1/2 tsp mixed spice
salt and freshly-ground black pepper, to taste
6 black olives, pitted
Method:
Secure the beef firmly with string then combine the oil and butter in a frying pan. When foaming add the beef and fry quickly to brown on all sides. Drain on kitchen paper then transfer to a large casserole. Fry the vegetables and salt pork in the remaining fat, until golden, then arrange around the beef.
Pour in the wine and stock then sprinkle the herbs and seasonings over the top. Bring the mixture to a boil then cover and transfer to an oven pre-heated to 160°C. Cook for about 160 minutes, or until the meat is completely tender. About 30 minutes before the end of the cooking time add the olives to the pan.
When done, remove the meat from the dish, take off the string then slice. Skim off the fat from the juices in the casserole, return the meat to the pan and serve from the casserole itself.
