NOW & THEN
Fiona Smith revamps a recipe from the Cuisine archives
BEEF DAUBE IS A CLASSIC French Provençal dish. Ray McVinnie’s recipe from issue 45, 1994, calls for plenty of meat and added fatty pork – delicious, but it’s equally so if the amount of meat is reduced and vegetable protein, in the form of beans and chickpeas, is added. I used a beef chuck, which has good marbling so is very tasty. I leave out the potatoes as I love to serve this with mash or bread to soak up the juices.
BEEF DAUBE (1994) SERVES 4 TO 6
50ml olive oil 1kg lean beef topside in one piece –
all fat and sinew trimmed off 200g lean belly pork, skinned and
diced into 3cm pieces 1 onion, peeled and sliced 3 cloves garlic, finely chopped ½ teaspoon cinnamon ½ teaspoon cloves 1 teaspoon sugar 1 cup black olives 3 x 5cm pieces orange peel – no pith 1 tablespoon flour 1 tablespoon tomato paste 750ml bottle of red wine 100ml well-flavoured beef stock 1 teaspoon salt freshly ground black pepper 3 bay leaves 8 baby potatoes, well scrubbed, 20 button mushrooms, 1½ cups pumpkin, peeled, seeded and cut into 2cm dice Preheat oven 175°C. In a large metal casserole heat the oil over a moderate heat. Add topside and brown all over. Remove the beef and set aside. Add the pork, onion, garlic, spices, sugar, olives and peel. Stir-fry for 5 minutes over a moderate heat until pork is hot and glistening and the onions are soft. Stir in flour and tomato paste and mix well. Add the wine, beef stock, salt, pepper and bay leaves. Return topside to casserole and arrange the vegetables around the meat. Put casserole on a high heat and bring to the boil. Cover and put in oven and cook 2½ to 3 hours.
To serve skim off any fat. Remove beef and slice thinly. Put beef back into casserole and serve with a green salad of mixed greens and sliced red onions.
BEEF & BEAN BRAISE SERVES 4 TO 6 / PREPARATION 15 MINUTES PLUS OVERNIGHT SOAKING TIME / COOKING 3-3½ HOURS
150g dried chickpeas 200g dried white beans (I used cannellini) 3 tablespoons olive oil 500g chuck steak, diced into 3-4cm pieces 1 onion, sliced 3 cloves garlic, finely chopped 1 cinnamon stick 6 cloves 1 cup black olives 3 x 5cm pieces orange peel with no pith 1 tablespoon tomato paste 500ml red wine 500ml well-flavoured beef stock 1 teaspoon salt 3 sprigs thyme plus extra to garnish 3 bay leaves 300g button mushrooms 1½ cups 2cm cubes peeled,
deseeded pumpkin mashed potatoes or bread to serve Soak the chickpeas and beans in water overnight. Drain. Preheat the oven to 160°C. Heat the oil in a large casserole over moderate heat. Add the steak, brown all over then remove and set aside. Add the onion, garlic, spices, olives and peel and stir-fry for 5 minutes over medium heat until the onion is soft. Add the tomato paste and cook for 1 minute. Add the beans, chickpeas, wine, stock, salt, freshly ground black pepper, thyme and bay leaves and bring to the boil. Add the beef, mushrooms and pumpkin, cover and put in the oven for 3 hours, stirring after the first half hour, or until the beans are tender. Remove the cinnamon, cloves (if you can find them) and bay leaves and serve.