Tender beef with parsnips and carrots slow cooked in a rich broth makes Beef Daube an absolutely comforting supper.
Sometimes the best recipes have a story behind them. Or maybe like in my case, that story is related to the first time you made a particular dish. Today Gallo Family Vineyards joins us as we share these stories with you.
The first time I made Beef Daube, we had just moved to Alaska. When it comes to cooking with alcohol, I was a complete novice, and had NO IDEA what to look for when I walked into that section of the store. So in any case, I wanted to make this gorgeous recipe. It called for a touch of cognac and a whole bottle of red wine – but where to start? So I headed over to the local grocery store and there was this man that worked there – who if you ever laid eyes on him, you would remember him. Why? Because he was a small man with a big mustache! He had one of those shaped mustaches that stuck straight out on both sides by a good 6 or 7 inches and ended in a little curl. His name was John and he was such a nice man, and incredibly helpful.
So I walked into the store this day with my recipe in hand and a deer in the headlights look on my face. He took one look at me and came over and asked how he could help. I showed him the recipe and he took me straight over to a shelf and said “Here’s what you want!” That wasn’t the only time John came to my rescue, and often I would come in and he would see me and ask about the recipes and how they turned out. John was a great resource and often we had great little conversations about cooking as I wandered the aisles.
Now that I am no longer in Alaska, I wish I could find another “Mustache Man” in town to help me out when I am feeling adventurous!
On to the dish…
To begin, preheat your oven to 325 degrees, with your rack in the center of the oven.
Then you will need to prep your veggies.
Peel, trim and chop 5 carrots and 2 parsnips. These should be nice, big chunks, and inch or more in size. Set aside.
Then you’ll need a whole head of garlic. Remove any loose “papers” from the outside, and slice the whole thing in half cross-ways.
Again, remove any loose papers and discard them. Set this aside for now.
Then quarter and thinly slice 3 cups of red onion. (This took 1 1/2 onions for me.) Set all the veggies aside for the time being.
Cut 4 slices of bacon into 1/2 inch slices.
In your oven-safe Dutch oven, brown the bacon in a tablespoon of extra virgin olive oil. When it is golden, scoop it out to a dish and set aside.
Meanwhile cut a beef chuck roast into large chunks – 1 1/2 – 2 inches in size. Sprinkle with salt & pepper.
When the bacon is finished browning, sear the beef over medium high heat. Do not crowd the beef, work in batches giving it plenty of space.
Turn and brown on both sides, then set it in the dish with the bacon. Repeat with the rest of the beef.
You’ll be left with some drippings in your pot. If you don’t, add in a little extra “evoo” to make a thin layer. toss in your onions and let them begin to soften over medium low heat.
While the onions are softening, prepare your herbs. In a muslin pouch, combine 1/4 cup of celery leaves with 2 teaspoons each of rosemary, thyme and parsley.
If you don’t have a muslin pouch, you can tie it inside some cheese cloth and tie with kitchen twine.
Tie tightly and set aside for a moment.
When your onions are tender, pour in 3 tablespoons of cognac (or brandy). Use your wooden spoon to loosen the bits on the bottom of your pot.
Add in your parsnips and carrots.
As well as the browned beef and bacon.
Pour in 750 ml of red wine, such as Gallo Family Vineyards’ Merlot. Stir together.
Add in your garlic.
And finally, nestle your herb pouch down in the center of the pot. Bring this to a gentle boil and turn off the heat.
Carefully cover with foil and wrap tightly. Add the lid. Bake this for 1 1/2 hours, and then carefully check the liquid levels. If the liquid is very low, add in a cup of warm water. Continue to bake an additional hour.
When it is done baking, discard the large garlic head and the pouch of herbs.
Serve with a glass of wine and some crusty bread if you like.
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Join us as we share our stories behind the recipes!
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- Beef Daube by The Foodie Army Wife
- Chicken and Couscous Stuffed Peppers by Cindy’s Recipes and Writings
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- Spaghetti All’Ubriaco by kimchi MOM
- Tarragon Chicken by girlichef
- World’s Best Turkey Meatballs by Shockingly Delicious
Beverages and Desserts:
- Tropical Breezes Sangria by The Weekend Gourmet
- Lemon on a Cloud by That Skinny Chick Can Bake
- Merlot Cherry Cupcakes with Sweet White Frosting by Magnolia Days
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Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.