Fiona Smith re­vamps a recipe from the Cui­sine ar­chives

Cuisine - - CONTENTS - Recipe & food styling Fiona Smith Pho­tog­ra­phy Aaron McLean Styling Fiona Las­celles CRED­ITS Bowl by Richard Nay­lor; salt bowl by Homeground from The Poi Room. For full de­tails, see Cred­its In­dex.

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.


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.


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.

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