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Daube au beouf orléans - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Daube au beouf orléans

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  • Daube au beouf orléans

    Moved from other thread to capture the recipe!

    http://www.fornobravo.com/forum/f25/...-ans-4432.html

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    I always get the name wrong...lol! Its actually daube de boeuf créole. Anway, its from French Provincial Cooking by Elizabeth David. Excellent book btw.

    The recipe is fairly simple and leaves lots of room for improvisation.

    About 3 lb of topside or round of beef
    Dozen pimento stuffed olives
    12 oz of salt pork (or bacon in a pinch)
    1 large onion
    4-5 skinned and chopped tomatoes (canned are easiest, and i crush them with my hand instead of chopping)
    bouquet of herbs
    1/3 cup of rum (the darker the better)
    2-3 cloves or garlic (crushed)
    salt (not much)
    pepper (much)

    Put two deep cuts into the meat and stuff the olives (halved lengthwise) into each. Tie it up shut.

    Cut the salt pork into 1 cm cubes.

    Slice the onion and brown it slightly in some butter. Once it starts to change color add the salt pork and continue browning. When the fat begins to turn clear add the beef to the pot and brown on each side. Turn off the heat.

    Now here's the fun part. Heat the 1/3 cup of rum slightly then light it and pour it over the beef, shaking the pan until the flames die down. Now the flames do go up pretty high so if you have something directly over your stove you may want to do this step on the kitchen counter. Also, have your lid handy in case you have to just put it on to kill the flames. They take about 10-15 seconds to die down. Fun times!

    Now, add the tomatoes, garlic, bouquet, few pinches of salt (or none if you like, as the pork and olives have a good amount in them), and a lot of pepper (freshly milled in possible). I usually crush about 20 or so peppercorns.

    Cover the pot with foil and then put on the lid. Cook for 3 hours at 290F in your kitchen oven. I cooked mine for 5 hrs in my WFO, which was at 240F.

    When it comes out, remove the bouquet and the string from the meat. Stir up the sauce to crush the tomatoes a bit. You can either leave the meat whole or crush it too and mix with the sauce. It should fall apart very easily.

    Serve over egg noodles, or rice, or whatever you like. Its also great with some sourdough!
    Sharing life's positives and loving the slow food lane
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