DAUBE LANGUEDOCIENNE
Serves 4-6
2kg boneless beef chuck, trimmed of excess fat and cut into 2cm cubes 1 x 750ml dry red wine 1 carrot, scraped and cut in half 1 large onion, quartered 8 fresh thyme sprigs 1 sprig rosemary, cut into 4 pieces 2 garlic cloves, halved 2 bay leaves 1 strip of orange peel 5 strips streaky bacon, cubed 1 large onion, chopped 2 garlic cloves, chopped 15ml (1 tbsp) olive oil Salt and freshly ground black pepper 75ml (5 tbsp) flour
Chopped parsley
Combine the first nine ingredients in a large bowl. Cover and let stand at room temperature for 2 hours. Remove the beef cubes, reserving marinade, pat meat dry and set aside.
Fry bacon in a large pot until the fat is rendered, about 5 minutes. Add the chopped onion and garlic. Sauté until translucent. Using a slotted spoon, transfer to a bowl.
Heat the oil in the same pot over high heat. Season beef cubes and, working in batches, add beef to pot and cook until just brown. Transfer to bacon and onion mixture.
Reduce heat, add 75ml flour to pot and whisk until flour browns. Gradually whisk in the reserved marinade, bring to the boil scraping down the bits on bottom of pot. Add beef and onion mixture. Cover tightly and simmer until the meat is just tender, about 2 hours, stirring occasionally. Uncover then simmer until meat is very tender and the liquid is sauce-y, about 45 minutes longer.
Remove from the heat, remove rosemary, bay leaves and orange peel and discard. Spoon the fat off the top of the daube. Check seasoning and reheat gently before transferring to a warmed serving dish. Sprinkle with chopped parsley and serve.