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    Le Daube de Boeuf

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    Le Daube de Boeuf

    • Preparation time: 30 minutes
    • Cooking time: 150 minutes
    • Total time: 3 hours 60 minutes 60 minutes 60 minutes

    Serves: 6


    • 2 tbsp olive oil
    • 280g pancetta
    • 2 onions, thinly sliced
    • 2 carrots, sliced on the diagonal
    • 2 tomatoes, skinned and sliced
    • 1kg top rump of beef, sliced into large squares about 1cm thick
    • 2 cloves garlic
    • 1 sprig thyme, 1 bay leaf, 1 sprig parsley 1 strip orange peel, tied together
    • 300ml red wine
    • Freshly ground pepper
    • Persillade, To garnish
    • 4 tbsp finely chopped parsley
    • 8 cloves garlic


    1. Preheat the oven to 150°C, gas mark 2. Put the olive oil in a daubière or casserole. Add ¾ of the pancetta, then the vegetables. Arrange the beef on top. Flatten the garlic cloves with a knife and bury among the meat, along with the bundle of herbs. Cover with the rest of the pancetta.
    2. Place on a medium heat, and begin to cook, uncovered. After about 10 minutes, pour the wine into another pan, bring it to a fast boil. Pour the bubbling wine over the meat. Cover with a lid and transfer to the oven for about 2½ hours.
    3. Remove the herbs and serve, sprinkled with a little persillade. This is good served with a wide, rippled pasta such as pappardelle, mixed with some of the beef's juices.

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