jean’s kitchen

by Jean Doherty

Daube is a classic French stew made with cubed beef braised in wine, vegetables, garlic and herbes de Provence. Although most modern recipes call for red wine, a minority call for white, as do the earliest recorded daube recipes, like “Grannies Pork” the one you love that I serve at Le Patio which calls for olives, and others that have prunes or flavoring with duck fat, brandy, nutmeg, cloves, juniper berries or orange zest (the list is long). For best flavor, it is cooked in several stages, and cooled for a day to allow the flavors to meld together. In the Camargue area of France (my favorite place in the world), bulls killed in bullfighting festivals are often used for daube. All stews are wonderfully warm and comforting, but this recipe stands out for its simplicity and versatility.

Traditionally, it should be prepared the day before it is served. It is generally served with rice, noodles or mashed potatoes, and accompanied by red wine.
• 2 teaspoons olive oil
• 1 tablespoon of flour
• 1/2 lb smokey bacon chopped
• 12 garlic cloves, crushed
• 3lbs boneless chuck roast, trimmed and cut into 2-inch cubes
• ½ bottle red wine
• 2lbs chopped carrots
• 2 big onions chopped
• 1/2 cup beef broth
• 1 tablespoon tomato paste
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 bouquet garni
• Salt & pepper

Heat olive oil in a thick-assed saucepan over medium heat. Add garlic, bacon and onion to pan; cook for 5 to 10 minutes or until all is fragrant, stirring occasionally. Remove with a slotted spoon and set aside. Increase heat to medium-high. Add beef to pan.

Sprinkle beef with salt and black pepper. Cook 5 minutes, browning on all sides. Sprinkle with a good tablespoon of flour. Add wine and stock to pan, and and stir well. Bring to a boil, scraping the bottom of the pan to loosen the browned bits. Add onions, bacon and garlic and all the remaining ingredients.

Simmer for 2 to 3 hours, or until the beef is tender. Discard bouquet garni. Serve with noodles, rice or mashed potatoes. Garnish with chopped fresh thyme or rosemary. You are the chef!

Jean Doherty is the Chef and Owner of Le Patio Restaurant in Wilton Manors (954) 530-4641