Beef Daube

Just a bit of advise, flour can completely alter the flavor of any sauce. Omit flour all together, do everything else as directed and thicken at the end with corn starch. much better

• Gypsiegirl1976

• cleveland, ohio

• 1/17/2011

The critical ingredients missing here are balsamic vinegar and anchovies. I've made daube de boeuf for years with a 3:1 proportion of red wine to balsamic vinegar, anchovies help add complexity too. The cubed meat should be tossed with herbs de provence and olive oil, covered, and allowed to sit in the refrigerator overnight. Daube is also meant to simmer for hours in a heavy dutch oven, four hours or more is best. Leave the vegetation for a side dish or pull out the carrots when serving. Use less flour, approximately 1 tablespoon and add it just before serving or not at all as the sauce has reduced and thickened itself.

• loveluckandlollipops

• California

• 12/9/2008

I made this with lamb shoulders and assort pieces from a lamb we bought. instead of beef. This recipe takes short cuts. What I did was simmer the lamb bones in the beef stock to be added. The meat chucks need to be cut 2". I cooked it down seperated the meat and the sauce. skimmed the sauce and then cooked aadditional onions and garlic and added that to the sauce. Daube requires slow warm up and simmering. I did not need to add any flour. As is this recipe did not stand up to big red wines. With these changes it was fabulous.

• Anonymous

• Sonoma, CA

• 10/15/2007

Glue. And does not taste right. There was too much flour and the carrots would have distinegrated if I did not follow others' advice. Wont do this again.

• Anonymous

• orlando,fl

• 9/19/2007

I wouldn't exactly follow the recipe, but I would make it using a smaller amount of orange peel, a milder wine, and adding some tomatoes. Every other daube recipe I've made calls for tomatoes, and I think they really make the meal.

• andreabaker2

• wisconsin

• 10/18/2006

I'm with KiKi's review on this one. Yuck! Maybe I royally messed up on this one. If not, double YUCK!

• nolansmom

• CA

• 11/17/2005

Braved a blizzard to get the ingredients for this dish yesterday since I knew I'd be snowed in, and it was definitely worth it! The house smelled amazing! Used boneless extra-lean beef chuck ribs and didn't have to skim any fat off the top. Also cut the carrots into slightly bigger chunks so they wouldn't disintegrate and left them in. I *loved* the wine flavor in the meat, and will probably marinate even longer next time for more flavor. Perfect served over wide egg noodles!

• Anonymous

• Denver, CO

• 4/11/2005

I have made this several times, and my family keeps on requesting it.

• Debby

• Chittenango, NY

• 9/15/2003

This is one of my favorite recipes and fairly close to one that I used to make a French restaurant. I would suggest leaving out the flour until the end. The wine will reduce a lot so you want to control the thickness of the sauce. Thicken at the end with a brown roux or a little corn starch dissolved in water. If you're really motivated make a reduced brown veal stock and cook the dish with the wine AND veal stock. Serve it over garlic mash potatos. It'll be well worth the effort.

• Trent

• Marin County, CA

• 8/5/2003

The Joy of Cooking has a fantastic Beef Daube recipe. I made it for a dinner party of 6 and it was incredible. Some of the ingredients are different and the wine is white. I followed the directions exactly and it was the best dish I have made (and tasted). My cooking is average and nothing to brag about usually! I also do a shorter version of this, which is tasty. Just brown onions and garlic, then brown meat. Then cover with can of fat free, low sodium beef broth and can of diced tomatoes. (Could add wine). Simmer for 1 1/2 - 2 hours. Add carrots (and sometimes small red potatoes). Simmer for another 1/2 hour with lid on. Uncover and reduce sauce to thicken (simmer-boil for another 1/4 hour).

• Christina Wilson

• Augusta, GA

• 5/4/2003

I'm not sure what this was supposed to taste like, but I can't imagine that my results were right. I followed the recipe, but ended up with a thick, gooey dish. The taste was merely OK--the orange flavor came out very strong, and the wine too, of course. Considering the time and the expense of making this recipe, I was very disappointed and definitely would not make it again! I'm just glad I didn't make it for company!

• mitzi

• Portland, Oregon

• 2/25/2003

I made this after my husband had some daube de boeuf at a French restaurant that specializes in the cuisine of Provence and told me that it was one of the best things he had ever tasted. This rendition was perfectly okay, but nothing to get excited about, a sentiment we shared. It is missing something, anchovies, perhaps? It certainly is easy enough, but I think I am going to pull out my Julia Child cookbooks and see if I can find a recipe for the real thing.

• Anonymous

• Virginia

• 10/16/2002

I ruined some boneless beef ribs on the barbeque pit last week. I kept the meat thinking I could use it for something. I found this recipe and it made awful, tough meat extremely tender. Wow, this was good, although the "smoked" taste took away from it, I think. I can't wait to have some leftovers and try it in a tortilla!

• Dirk

• San Antonio, Texas

• 3/20/2002

We love this recipe. I have no idea how it compares to authentic Daube, but for me, it works!

• Anonymous

• San Jose, CA

• 1/10/2002

About half the effort of Julia Child's Beef Bourguignon and just as tasty.

• Dawn Ann

• Rowayton CT

• 1/10/2002