For this week’s French Fridays with Dorie, I chose to post her “go-to” beef daube (pp 244-245) from the list of recipes we are making in December.
Dorie explains that her daube might not be a daube-proper (a beef stew cooked in wine in a deep casserole dish or a daubière) for some French people because it contains carrots though the food dictionary at Epicurious describes it as:
a classic French dish made with beef, red wine, vegetables and seasonings, all slowly braised for several hours. Every region in France has its own version of daube, sometimes made in a special, very deep, covered pottery casserole called a daubière.
This was rich and comforting and it lasted ages – well longer than for 6 servings – we ate it with rice, potatoes, egg noodles, vegetables and one time, I simply took the end of a fresh baguette and used it to mop up the sauce. I love that Dorie describes the colour of the wine-braised beef as “burnished, the colour of great-grandma’s armoire” – it *so* is!
It’s a recipe I will make again and again – less labour intensive than a boeuf bourguignon but no less flavourful. Dorie – this is a winning dish. Thank you!
A few people have asked for recipes from my French Fridays with Dorie entries. The group does not publish the recipes on our blogs, rather, we would prefer it if you would purchase the book yourselves (trust me, you definitely want this book!) which you can do here on Amazon (great price right now) or here on Amazon Canada (it’s also on special!).