Daube de Boeuf

Step by step

1. 1

   Cube meat and marinate overnight with red wine, bay, thyme, pressed garlic and orange peel.

2. 2

   Drain meat, pat dry, salt, pepper and dredge in flour, reserve marinade.

3. 3

   Render bacon in a heavy braising pot, remove bacon.

4. 4

   Sear meat in the bacon fat with olive oil, remove.

5. 5

   Dice onions and carrots, fry in the pot.

6. 6

   Add tomato paste and toast briefly.

7. 7

   Deglaze with marinade, add tomatoes.

8. 8

   Return meat and bacon, reduce heat.

9. 9

   Cover and braise over low heat for 3 hours until meat is tender.

10. 10

    Season the sauce and serve with polenta or pasta.