I recently read a recipe for Beef Daube in the March Delicious Magazine and since the weather in Brisbane had started to cool down, I thought I would cook this lovely French dish. I have ordered “Beoufe Daube” when travelling in France and it has never disappointed me, it is cooked for several hours and sometimes several days so the meat is melt in your mouth tender and the sauce is thick and rich. I made my bouquet garni by tying up two pieces of celery with the herbs sandwiched between them. (Why am I starting to hear these words in a French Accent? ) I cut the meat into chunks bigger than I would like them to be because the long cooking process means the meat shrinks to almost half it original size. It is wonderful served with small new potatoes or a rustic loaf of bread. I have decided to add this post to WanderFood Wednesday to share amongst the food blogger community.



  • 2  tbs duck fat
  • small amount of flour for coating beef
  • 12  garlic cloves, crushed
  • 250 g of speck
  • 100ml of cognac or brandy
  • 1  (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
  • 1 1/2  teaspoons  salt, divided
  • 1/2  teaspoon  freshly ground black pepper, divided
  • 1/2  bottle of  red wine
  • 2  cups  chopped carrot
  • 6 eschalots
  • 2  cups  beef stock
  • 1  teaspoon  chopped fresh rosemary
  • 1  bouquet garni
  • 1/4 tsp quatre epices (traditional french spice mix)
  • 1  bay leaf


Heat duck fat in a small Dutch oven over low heat. Add garlic to pan; cook for 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. Increase heat to medium-high. Add beef that has been coated in flour and salt and pepper to pan. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, remaining 1 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and all other ingredients (through bay leaf) to pan; bring to a boil. Remove from stove and place in oven at 160 degrees with lid on for at least three hours. When finished the beef should melt in your mouth

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