Stir in the fresh tomatoes, carrots and olives and return to the oven for 1 hour until the meat is tender.

Debbie Major. Lower the heat to medium and cook, stirring often, for 5 minutes. Share on pinterest. Your comment is summer daube of beef. Sprinkle the meat all over with salt and pepper.

4. Now you can stay up to date with all the latest news, recipes and offers. can be frozen for up to two months. Add the beef and vegetables. A traditional daube is a chunky casserole; we’ve taken the flavours and created an all-in-one pot roast, with spring veg in a rich sauce. The word daube (pronounced "dobe") traditionally refers to a cooking technique for stewing meat such as beef or lamb or even turkey or pheasant. can’t find anywhere else. Provençale daube-style pot roast beef Subscribe to Sainsbury's magazine. 5. Cook, stirring well, for 1 minute. Return the meat to the casserole, bring to a simmer, season and cover. A classic daube of beef featured a single large piece of meat, such as a top rump (which comes from the beef round primal cut) which would be larded with strips of salt pork and then marinated in wine and brandy before braising in its own marinade along with carrots, onions, garlic, bay leaves, parsley and thyme. magazine this month for a half price subscription, Subscribe to the digital edition of delicious. Cook, scraping the bottom of the pan, until the mixture comes to a boil. There are many variations on the basic daube recipe, mostly based on the region of France where they originate. Prepare up to 48 hours in advance. You must be logged in to rate a recipe, click here to login. Add to the casserole and bring to a simmer. Mains. Pour the wine into the casserole and boil for 2 minutes. Different variations would specify white wine or red as the marinating/cooking liquid.

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