White-Wine Summer Daube
Recipe type: Beef
Serves: 6
  • 4 Tablespoons extra-virgin olive oil
  • 2 Tablespoons eau-de-vie (or Brandy such as Marc de Chateauneuf-du-Pape or Cognac)
  • 6 pounds beef; cut 3-ounce pieces (preferably two or three different cuts, choosing from the top or bottom round, heel or round, shoulder arm shoulder blade, neck or short ribs beef)
  • sea salt, to taste
  • freshly-ground black pepper, to taste
  • 2 large onions; peeled, halved, and thinly sliced
  • 4 carrots; peeled, and thinly sliced
  • 4 ounces mushrooms; cleaned, trimmed, and thinly sliced
  • 1 plump head garlic; cloves separated, peeled, and halved, green germs removed
  • grated zest of 1 orange
  • 2 ripe tomatoes; cored, peeled, seeded, and chopped
  • 2 bottles white wine (while a white Chateauneuf-du-Pape traditional here, any drinkable white wine without too much oak will work)
  • 1 bouquet garni (large bunch of fresh parsley and several fresh bay leaves, securely fastened with cotton twine or in a mesh ball)
  • 1/2 teaspoon black peppercorns
  • 3 Tablespoons coarse sea salt
  • 8 ounces imported Italian penne
  • several Tablespoons freshly-grated Parmiggiano-Reggiano cheese
  1. In a large shallow bowl, combine 2 tablespoons of the olive oil, eau-de-vie, beef, salt, and pepper. Cover with plastic wrap. Set aside to marinate at room temperature for 2 hours. Preheat the oven to 325 degrees. In the casserole, heat the remaining 2 tablespoons of oil over moderately-high heat until hot but not smoking. Add the onions, carrots, mushrooms, garlic, orange zest, and salt to taste. Reduce the heat to low, and sweat ? cook, covered, over low heat until the onions and garlic are soft but not browned ? for about 5 minutes. Add the beef and marinade to the casserole, then add the tomatoes, white wine, bouquet garni, and peppercorns. Cover. Place in the center of the oven and cook until the meat is ultra-tender, 3 to 4 hours. Check from time to time to make sure the liquid is at a very gentle simmer. Do not allow it to boil or the meat will become tough. (There is no need to baste, for the fats and wine will automatically baste the meat.) At serving time, taste for seasoning. Remove and discard the bouquet garni. Meanwhile, in the pasta pot, bring about 5 quarts of water to a rolling boil over high heat. Add the 3 tablespoons coarse sea salt and the pasta, stirring to prevent the pasta from sticking. Cook until tender but firm to the bite, about 11 minutes. Remove the pasta pot from the heat. Remove the colander and drain over a sink, shaking to remove excess water. Place the pasta in a large bowl, sprinkle with the cheese, and toss to evenly coat the pasta. Transfer the pasta to individual warmed shallow soup bowls. Arrange several pieces of meat on top of the pasta, spooning several tablespoons of sauce over the meat. Serve immediately. This recipe yields 6 servings.
This is a "quick" variation on the traditional Provencal beef daube, where the meat is generally marinated in red wine for up to several days. Here, in a traditional beef stew from the city of Avignon, the beef is quickly marinated in white wine for just a few hours. The result is a stew that is ideal for summer, a bit less hearty but just as delicious as its red wine big brother. Equipment: A large heavy-duty casserole with a lid; a 6-quart pasta pot fitted with a colander. Per Serving (excluding unknown items): 1275 Calories; 97g Fat (69.5% calories from fat); 84g Protein; 11g Carbohydrate; 3g Dietary Fiber; 304mg Cholesterol; 277mg Sodium. Exchanges: 0 Grain(Starch); 12 Lean Meat; 2 Vegetable; 12 Fat.
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