Daube (pronounced “dobe” – long “o” sound, silent “e”) is French for meat stew. There are many variations on how to cook this. We used the handy Crockpot again and it turned out delicious! The beef did marinate in wine for a day, although you could marinate it overnight or as little as four hours if you wish.
- 4.5 pounds chuck roast (cut into large cubes)
- 1 ounce dried porcini mushrooms
- 1 ounce dried chanterelle mushrooms
- 2 cups beef broth
- about four bacon slices (chopped)
- 8 shallots (peeled)
- 1 tsp pepper
- 0.5 tsp sea salt
- 3 sprigs fresh thyme
- 3 sprigs fresh tarragon
- 6 strips from the peel of an orange plus 2 tablespoons of grated orange
- 1 bottle of merlot
- 1 head of cauliflower, butter, and cream for mashed cauliflower
In a large bowl toss in the herb sprigs along with the orange peel, salt, and pepper.
Pour in the wine and toss in the beef. Cover and let marinate for at least four hours.
When beef is done marinating, strain over another bowl. Discard herbs and orange peel. Save the marinade and pour into a large crockpot.
Place dried mushrooms in a separate bowl. Boil the beef broth and then pour on top of the mushrooms, letting the mushrooms soak it in then put into Crockpot.
In a large pot, cook the bacon until slightly brown and toss into Crockpot. Add in some beef just until brown, then toss into Crockpot. Repeat with remaining beef.
Cook in Crockpot at least four hours on low. About 30 minutes to an hour before it is done, toss in the shallots and grated orange peel. Serve over mashed cauliflower.