Beef Daube with Porcini and Orange
Daube de Boeuf aux Cepes et a l'Orange
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INGREDIENTS 4-1/2 pounds stewing beef, cut into large pieces
4 carrots, peeled and cut into rounds
3 medium onions, coarsely chopped
2 garlic cloves
1 sprig fresh parsley
1 celery rib, thickly sliced
3 bay leaves
1 tablespoon fresh thyme or 1 teaspoon dried
1/4 cup Cognac
1 bottle sturdy red wine
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 teaspoon whole black peppercorns
3 whole cloves
3 tablespoons unsalted butter
2-ounces dried cepes, soaked and well rinsed
1 tablespoon tomato paste
Salt and pepper
Grated zest and juice of 1 orangeOne day before serving the stew, in a large bowl combine meat, carrots, onions, garlic, parsley, celery, bay leaves, thyme, Cognac, wine, and 1 tablespoon olive oil. Tie cloves and peppercorn in a piece of cheesecloth; add to the bowl, toss well, cover and refrigerate 24 hours.
Let meat and vegetables return to room temperature. Remove meat from marinade. Set vegetables aside.
Transfer liquid and cheesecloth bag to a large pot. Bring to a boil over medium-high heat and boil for 5 minutes to reduce slightly. Remove from heat.
In a large skillet, melt butter and 1/4 cup olive oil. Brown meat on all sides. With a slotted spoon, transfer meat to the liquid in the pot. In the same skillet, sauté the vegetables about 7 minutes and transfer them to the pot. Add mushrooms to the skillet and sauté about 5 minutes, set aside.
Stir tomato paste into the pot. Bring to a simmer and cook meat until very tender over low heat, about 3-1/2 to 4 hours. Stir in salt and pepper to taste, mushrooms, and the orange zest and juice. Discard cheesecloth bag.
Makes 8 servings