“Daubiere” Classic French recipe using a clay cooking pot…


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Serves 4
2 large onions, skin on, halved through the middle
1 tablespoon of beef dripping or cooking oil. 4 x 175g-225g (6-8oz) pieces of Chuck steak tied to keep shape
Salt & fresh ground black pepper.

For the Sauce
Oil or dripping approx 1tbsp
1 onion, chopped
1 carrot, chopped
2 cloves of garlic smashed to puree
Sprig of Thyme Bay leaf x2
1tbsp of tomato puree
1 bottle of red wine Beaujolais or Claret
600ml of beef stock

For the Parsnip Puree
450g of parsnips
1 small potato
450 ml milk
150ml water
Salt
White pepper
1/2 tsp English mustard
1/2 tsp Horseradish
150g unsalted butter

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Pre-heat the oven to 140 degrees C/275F/Gas Mark 1.

Place the onions, flesh side down, in a roasting tray. These can go on the bottom shelve of the pre-heated oven. They will slowly begin to caramelize and be left alone for 30 minutes before the beef joins them. Prepare the sauce by heating oil/dripping in a casserole pot. Add the chopped onions, carrot, sprig of Thyme and bay leaves. Cook for 5-10minutes allowing to brown and soften, add the garlic cook for 2 minutes than stir in the tomato puree, cook for a few more minutes then add the wine and bring to the boil. Once boiling, reduce by half then add the stock, bring back to the simmer.
While this is ticking away nicely season your beef pieces liberally, heat a frying pan add the dripping/oil and fry the beef, searing on all sides. Then add the beef to the casserole dish with sauce, cover with lid and place in the middle of the oven above the onions. Increase oven temperature to 160 degreesC/325F/Gas Mark 3.
The beef will now take a good 2 hours to become totally soft and tender. During this time, check the onions aren’t colouring too much, remove when they are done and keep warm. Whilst the meat and onions are cooking, prepare the parsnip puree.
Peel and chop the parsnips and potato and put in a saucepan. Cover with the milk and water, and add a large pinch of salt. Cook until really soft.
Drain through a colander, then press down to remove access moisture. Place into blender or food mill and blend.
Add the mustard, horseradish and butter and continue blending season to taste with salt and white pepper.
To serve heat through with a knob of butter gently stirring the whole time then serve.

To Serve
Lift the meat from the casserole, keep warm, cutting away the string from the beef. Strain the sauce through a sieve, check the seasoning and consistency reduce more to thicken. Take the onions from the tray remove outer skin and tough outer layer of onion remove onion centre creating an onion case, season with salt and pepper and fill with parsnip puree. Place each beef portion on filled onion and glaze with reduced sauce. You can garnish with deep fried parsnip crisps if you like..

Enjoy

Andy

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