Braised Beef in Wine
This is boeuf en daube, a traditional French dish of large chunks of beef marinated in wine and slow-braised in a sealed casserole. It's renowned for its rich, fresh, luscious flavours and ease of preparation. The optional pig's foot (trotter) gives extra body to the sauce by adding natural gelatin. Check with your butcher for the lean thick-cut bacon and the pig's foot, halved lengthwise at the store.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 447 |
| pro | 40 g |
| total fat | 20 g |
| sat. fat | 10 g |
| carb | 24 g |
| fibre | 3 g |
| chol | 105 mg |
| sodium | 552 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 44% |
| vit A | 76% |
| vit C | 33% |
| folate | 21% |
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3 lb (1.5 L) blade pot roast, boneless
1 pig's foot, halved (optional)
1-1/4 cups (300 mL) dry red or white wine
2 tsp (10 mL) dried thyme
1/2 tsp (2 mL) each salt and pepper
8 slices lean thick-cut bacon, coarsely chopped
1 can (28 oz/796 mL) tomatoes
2 cups (500 mL) halved mushrooms
2 cups (500 mL) thickly sliced carrots
1/2 cup (125 mL) chopped fresh parsley
2 onions, chopped
4 cloves garlic, minced
2 bay leaves
2 strips (3 x 1 inch/8 x 2.5 cm) orange rind
1/4 cup (50 mL) tomato paste
1 cup (250 mL) all-purpose flour
Preparation:
Cut beef into 8 chunks; place in nonmetallic bowl. Add pig's foot (if using), wine, thyme, salt and pepper; mix well. Cover and marinate in refrigerator, stirring occasionally, for 24 hours.
Sprinkle half of the bacon in large Dutch oven or tall covered casserole. Place remaining bacon in large bowl. Drain tomatoes (reserve juice for another use, such as soup or sauces); halve tomatoes and squeeze out seeds. Add to bowl along with mushrooms, carrots, parsley, onions and garlic; mix well.
With slotted spoon, arrange pig's foot (if using) and half of the beef over bacon in Dutch oven; cover with half of the tomato mixture. Add bay leaves and orange rind. Repeat layers of beef and tomato mixture. Whisk tomato paste into marinade; pour into pan.
In bowl, mix flour with 1/2 cup (125 mL) water to make stiff paste. Cover pan with lid; with floured hands, press paste onto edge of lid and Dutch oven to seal. Bake in 400°F (200°C) oven for 20 minutes. Reduce heat to 250°F (120°C); bake for 4 hours. Remove seal. Skim off fat; discard bay leaves and orange rind. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days. Reheat, covered, over medium heat, about 30 minutes, or in 375°F/190°C oven, about 45 minutes.)
Additional Information
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Tip:
For a dramatic presentation, serve the braised beef directly from the oven and break the seal at the table. Your guests will adore the fantastic scent of the first steam to emerge from the pot.
Source
Canadian Living Magazine: January 2004
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