Daube de Boeuf
Published June 30, 2001
- Total Time
- 4 hours 30 minutes, plus 3 hours' marination
- Rating
- Comments
- Read comments
Advertisement
Ingredients
3 pounds rump pot roast or chuck pot roast, cut into 2 ½-inch squares, 1 inch thick
1 ½ cups dry white wine
¼ cup brandy
2 tablespoons olive oil
2 teaspoons salt
¼ teaspoon freshly ground black pepper
2 tablespoons thyme leaves
1 bay leaf, crumbled
2 cloves garlic, peeled and mashed
2 cups thinly sliced onions
2 cups thinly sliced carrots
½ pound lean bacon, cut into strips ¼ inch thick and 2 inches long, simmered in water for 10 minutes, drained and dried
1 ½ cups sliced mushrooms
2 ¼ cups canned whole, peeled tomatoes, drained and chopped coarsely
1 cup sifted flour, on a plate
1 to 2 cups beef stock
Nutritional analysis per serving (6 servings)
30 grams carbs; 170 milligrams cholesterol; 696 calories; 15 grams monosaturated fat; 4 grams polyunsaturated fat; 10 grams saturated fat; 31 grams fat; 1 gram trans fat; 4 grams fiber; 1411 milligrams sodium; 59 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a large nonreactive bowl, combine the beef, wine, brandy, olive oil, salt, pepper, thyme, bay leaf, garlic, onions and carrots. Cover and marinate at least 3 hours, stirring up frequently.
- Step 2
Remove beef from marinade and drain in a sieve. Preheat oven to 325 degrees.
- Step 3
Line the bottom of a deep 6-quart casserole with 3 or 4 strips of bacon. Strew a handful of the marinade vegetables, mushrooms and tomatoes over them. Piece by piece, roll the beef in the flour and shake off excess. Place closely together in a layer over the vegetables. Cover with a few strips of bacon and continue with the layers of vegetables, beef and bacon. End with a layer of vegetables and 2 or 3 strips of bacon.
- Step 4
Pour in the wine from the marinade and enough stock almost to cover the contents of the casserole. Bring to simmer on top of the stove, cover tightly and set in lower third of the oven. Regulate heat so liquid simmers slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.
- Step 5
Before serving, skim off excess fat. Correct seasoning. (Can be served with boiled baby white potatoes, lightly crushed and seasoned with melted butter, coarse salt and chopped parsley.)
Private Notes
Comments
Easily the most delicious pot roast I have ever had. And I grew up on pot roast in Chicago, with my mother an excellent home cook. I agree with other comments: no need to necessarily layer although I did it in this first attempt. I used an 8 qt cassoulet - so if you are going to layer ignore the quantities in the recipe and just nicely fill the bottom layer with the bacon, then veggies, etc. , perhaps only doing 2-3 layers. Do the marinate the night before and cook the next day.
This was delicious! Made according to recipe, except we served it right as it came out of the oven. Next time, I’ll make it in advance, scrape the congealed fat off, and then reheat to serve. There was a lot of grease in this. Even do, best pot roast I’ve ever had!
My mother made this when I was growing up; it was my favorite dish! The 2 differences she made were using red wine instead of white wine, and gin instead of brandy. With red wine it’s similar to beef bourguignon, but with a more rounded flavor.
It is delicious, but I would recommend using chuck rather than rump. The rump roast dried out quite a bit, unsurprisingly.