Daube of Beef Recipe

Submitted by Tadpole

Ingredients:

• 1 1/3  lbs boneless shin of beef
• 1 medium onion
• 1 large carrot
• 1 teaspoon of minced garlic
• 2 ounces butter
• Parsley
• ½ bottle of red wine
• 1 pint beef stock
• 1 to 1½ pints vegetable stock
• Vegetable oil for frying

Method:

1. Trim the shin of beef of all silver sinew and cut it into 2- inch chunks/stripes.
2. Place it in a bowl,  cover with red wine and leave over night in the fridge.
3. Drain the meat, keeping the wine for use later on.
4. Roughly chop the vegetables.
5. Season the meat well with salt.
6. On the top of the stove,  brown all over in the bottom of your heavy casserole dish or Dutch oven,  when browned all over remove and set aside for a short rest.
7. Deglaze the dish with a little water and add this to the resting meat.
8. Add the red wine to the casserole dish and reduce until it becomes a glaze. (Mostly I do this in a separate pan, though in one pot cooking I just pour the glaze over the set a-side meat).
9. Melt the butter (add a drop of vegetable oil to stop the butter from burning) in the casserole dish and cook the vegetables in the butter until golden brown.  Return the meat to the casserole.
10. Add the garlic, beef stock and chicken stock to the casserole and bring itto the boil then place a bakers parchment paper lid on top,  (I also use the heavy lid of my Dutch oven for the first hour or so,  I find the meat is more tender as a result)  and cook in an oven, pre-heated to gas mark 4 or 5  for  2 to 2 ½ hours.
11. Add the parsley after about an hour of cooking.

Once cooked, most of the liquid will have gone, the beef will be very tender and the gravy a rich dark colour.

Serve with potatoes boiled in their skins,

Serves 8 to 10 people

Cost per person is roughly 60p depending on the availability of shin from your butcher.

To stretch it a bit more without adding too much to the cost, a pig’s foot or hock can be roasted/cooked and the meat added an hour into the cooking.