Simplified Boeuf en Daube
Simplified Boeuf en Daube

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, simplified boeuf en daube. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Simplified Boeuf en Daube is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Simplified Boeuf en Daube is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can have simplified boeuf en daube using 10 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Simplified Boeuf en Daube:
  1. Take 2 tbs Olive Oil
  2. Prepare 1 1/4-1 1/2 kg joint of Brisket or Chuck Beef
  3. Make ready 2 Onions, chopped finely
  4. Take 10 Shallots, peeled but left whole
  5. Get 3/4 Garlic cloves, crushed
  6. Take 2 x 400g Tins Pomodorini or ChoppedTomatoes, according to preference
  7. Prepare 100 g Olives, pitted (black or green)
  8. Make ready 375 ml Dry White Wine
  9. Take 1 tsp Dried Thyme
  10. Get Salt & Black Pepper
Instructions to make Simplified Boeuf en Daube:
  1. Pre-heat oven time Gas Mark 4 or your electric equivalent. On our Neff Circotherm it’s 160C but it’s probably 180C for normal fan ovens.
  2. Heat the olive oil in the casserole, season the meat well and quickly brown it all over on a high heat.
  3. Remove the meat and keep on a plate. Use a very little wine to deglaze the casserole.
  4. Add the onions and gently fry for 3 minutes or until softened. Add the garlic and gently fry for a further minute.
  5. Add the shallots and gently fry for a further two minutes, turning the shallots to seal them evenly.
  6. Return the meat to the casserole, adding the tomatoes, olives, remainder of the white wine and thyme. Give everything a gentle but thorough stir.
  7. Cover and place in the centre of the oven. Cook for around 2 1/4 to 2 1/2 hours but in any event until the meat is very tender. Check periodically to ensure that the casserole doesn’t become dry and add water (but not much otherwise the sauce is diluted!) but only if necessary. I usually also turn the meat once or twice.
  8. Put the meat onto a hot carving plate and let it rest for 10-15 minutes, then slice off what you want.
  9. Taste and season the sauce if required and serve in a separate gravy boat. Serve with boiled or creamed potatoes and your choice of vegetables. Brussels Sprouts, cabbage, carrots and cauliflower all work well but so do many other vegetables.
  10. Keep the leftover meat and sauce in the fridge and consume over the next day or two.

So that is going to wrap it up with this exceptional food simplified boeuf en daube recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!