The Caterer

Daube de Boeuf, by Pierre Koffmann

23 October 2007
Daube de Boeuf, by Pierre Koffmann

(Serves four)

900g shin of beef, or blade of beef
Oil for sealing
10g flour
12 shallots
1 carrot, chopped
1 stick of celery, chopped
1 garlic clove, crushed
75cl red wine
Bouquet garni (2 bay leaves, 2 sprigs thyme, parsley. Wrapped in leek tops and tied)
Salt and pepper
50g bacon lardons
Knob of butter
100g button mushrooms, sliced

For the garnish
Green beans


Cut beef into cubes and brown in a pan. Seal well, until golden brown. Add flour, cook for one minute then put pan to one side.

Sweat shallots and vegetables in a pan. Add garlic. Add vegetables to meat, stir in red wine, bring to boil. Add bouquet garni, cook very slowly for two to three hours until tender.

Fry lardons in a little butter, add mushrooms, then, when cooked, add both of these to daube.

Serve with green beans.

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