Simplified Boeuf en Daube

Name: Simplified Boeuf en Daube
Total time: 10800 s
Yield: 6-8 servings
Cuisine: British
Ingredients: 2 tbs Olive Oil; 1 1/4-1 1/2 kg joint of Brisket or Chuck Beef; 2 Onions, chopped finely; 10 Shallots, peeled but left whole; 3/4 Garlic cloves, crushed; 2 x 400g Tins Pomodorini or plain Chopped Tomatoes, according to preference; 1 tsp sugar; 100 g Olives, pitted (black or green); 375 ml Dry White Wine; 1 tsp Dried oregano; 1 tsp Dried Thyme; Salt & Black Pepper

John A @JohnA

Essex

This is an easy but very tasty and nourishing take on a French home-cooking classic. Meat, onion, garlic and shallots apart, I’ve used dried, bottled or tinned ingredients to obviate the need to go shopping in the present situation. This is a robust dish that tolerates experimentation so do vary proportions to suit your personal taste or, for example, add other vegetables if you so fancy, a sliced carrot, a couple of celery sticks or some chestnut mushrooms for example - but possibly not all the same time! Similarly, red wine can be used but we prefer the sauce to be made with white wine. Note that leftovers kept in the fridge overnight become even more flavoursome.

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Ingredients

Up to 3 hours including prep

6-8 servings

2 tbsOlive Oil
1 1/4-1 1/2 kgjoint of Brisket or Chuck Beef
2Onions, chopped finely
10Shallots, peeled but left whole
3/4Garlic cloves, crushed
2x 400g Tins Pomodorini or plain Chopped Tomatoes, according to preference
1 tspsugar
100 gOlives, pitted (black or green)
375 mlDry White Wine
1 tspDried oregano
1 tspDried Thyme
Salt & Black Pepper

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Steps

Up to 3 hours including prep

1

Pre-heat oven time Gas Mark 4 or your electric equivalent. On our Neff Circotherm it’s 160C but it’s probably 180C for normal fan ovens.
2

Heat the olive oil in the casserole, season the meat well and quickly brown it all over on a high heat.
3

Remove the meat and keep on a plate. Use a very little wine to deglaze the casserole.
4

Add the onions and gently fry for 3 minutes or until softened. Add the garlic and gently fry for a further minute.
5

Add the shallots and gently fry for a further two minutes, turning the shallots to seal them evenly.
6

Return the meat to the casserole, adding the tomatoes, olives, sugar, remainder of the white wine, oregano and thyme. Give everything a gentle but thorough stir.
7

Cover and place in the centre of the oven. Cook for around 2 1/4 to 2 1/2 hours but in any event until the meat is very tender. Check periodically to ensure that the casserole doesn’t become dry and add water (but not much otherwise the sauce is diluted!) but only if necessary. I usually also turn the meat once or twice.
8

Put the meat onto a hot carving plate and let it rest for 10-15 minutes, then slice off what you want.
9

Taste and season the sauce if required and serve in a separate gravy boat. Serve with boiled or creamed potatoes and your choice of vegetables. Brussels Sprouts, cabbage, carrots and cauliflower all work well but so do many other vegetables. Notwithstanding that it’s white wine in the sauce, a decent medium-full bodied red is the best drinking accompaniment.
10

Keep the leftover meat and sauce in the fridge and consume over the next day or two.

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Cooksnaps

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John A @JohnA

on March 19, 2020 18:45

Essex

I use fresh, locally-sourced and seasonal ingredients wherever possible and seek to avoid food waste with my “Use-up” recipes. #WastenotWantnotMy wife and I love travelling and exploring different cuisines but never under-estimate traditional British cooking: every country has something to offer, including in the field of home cooking. Cookpad UK Ambassador.